As you travel in Italy, you will find a number of different ragùs including the classic Bolognese meat sauce. This ragù is similar to one I had in Naples, where pork ribs are cooked in tomatoes until very tender. The meat is removed from the bone and mixed with the tomatoes to form a sauce. In this version I’ve added peas, which add a sweet, mellow flavor.
The sauce can be prepared through step 5 up to 2 days ahead of time. Store, covered, in the refrigerator. When ready to serve, bring the sauce back to a simmer, cook the peas in it, and toss with the pasta.
© 2005 Giuliano Hazan. All rights reserved.