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Photo: chez pim, Flickr
I'm not Italian, but I'm lucky to have more than a few Italian-Americans in my life, most of them with roots in southern Italy and Sicily. And one of the best things they've shared with me is the traditional Sunday ragù. It's just as much about family and friends sitting around the table talking and laughing for hours as it is about the sauce that's been simmering on the stove since morning, with the braciole and the pork shoulder and the meatballs. (Oh, and I've been told a thing or two about Sicilian superstitions, like the malocchio, the evil eye, but I'm still not sure how you get rid of the curse. That's for another Sunday conversation.)
My friend and former Gourmet colleague Gina Marie Miraglia-Eriquez makes one of the best ragùs on the planet, and her recipe is one you may want to put in constant rotation. Serve it , as photographer Chez Pim does, above, with pici, a hand-rolled spaghetti-like pasta of flour and water (no egg), that's fat and twisted and has more surface for the sauce to cling to. Mario Batali knows his pici from his penne, and you can find his recipe here. With this combination you'll be set for a world of Sundays.
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Here's what's cooking in the Los Angeles Times Food Section for Wednesday, October 22:
