Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Ragu without Meat

January 26, 2007

1/2 stick butter
4 Tblsp olive oil
1 med. onion, finely chopped
30-32 oz. can tomato sauce
4-5 sprigs parsley, finely chopped
Salt & Pepper to taste

1. Heat oil and butter in skillet with the onion and parsley until onion is light golden brown.
2. Add tomato sauce, salt, and pepper.
3. Simmer until done, stirring occassionally.


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