chefbari

This is an easy one ! Every Saturday my grandfather , Tony Varze and I would make Fettuccine Ragù Bolognese. He would be up way before me, preparing the Ragù Bolganaise sauce. It was our little tradition, where I would wake up, already smelling the beautiful aroma of the sauce cooking over the stove. Grandpa would make sure breakfast was first, consisting of his homemade Tozzetti biscotti and strong coffee, which I would douce with sugar and cream.

Note : Before my Italian friends get upset , I’m using Bolognese term loosely, as in Italy you can’t find Spaghetti or Fettuccine Bolognese . As in “Stanley Tucci : Searching for Italy “ would point out in his series, it’s actually Tagliatelle ( wide noodles) Bolognese or al Ragu, you might have noticed that the pasta dish doesn’t have tomato sauce in it at all. On top of that, the meat is ground veal, pancetta (Italian bacon) along with fine diced carrots and sweet onions. Maybe, a spoon of tomato paste is added for colour, but that’s it.

“Tozzetti are Italian double-baked cookies found in Lazio and Umbria. These dry cookies are prepared with hazelnuts…” 1

After breakfast I would put on my small five year old apron and begin making fresh pasta with my grandpa leading the way. The whole morning was special time with my grandfather . Oh my ! The kitchen was filled with a rich Italian aroma of fresh garlic, Ragù sauce and his unmistakable flavours of his homemade red wine. On top of it all, Grandpa Tony would be preparing Chicken Cacciatore. I know — right ? That’s one big meal. I’m not sure if it’s Italian tradition or not, but we would begin eating our remarkable feast by 1:00 pm , leaving the rest of the day to veg out – lol. Trust me. I had an afternoon nap afterwards due to the big meal.

See my grandpa’s authentic Ragù Bolganaise sauce — CLICK HERE.

Cheers !

CHEF BARI