Some sauces are slightly meaty tomato sauces; this sauce is a slightly tomato-ey meat sauce. There’s nothing all-purpose about it: you serve it on pasta when you want a few ladlefuls of liquid meat! It is exactly what I grew up with in Brooklyn, when the choice at most Italian restaurants for spaghetti sauce was “tomato sauce” or “meat sauce.” Later on, we all learned that this sauce has its roots in the renowned Bolognese Ragú. But you’d never mistake one for the other.
Meat loaf is one of those massively American comfort-food dishes that most people crave when their inner children start crying. Me, I crave it any time at all, with mashed potatoes and a boatload of gravy. But there’s meat loaf and there’s meat loaf. See my recipe for the perfect meat loaf.
You know when you go to your Italian grocery, or salumeria, and ask for sliced prosciutto…and how, when you get it home and finally unwrap it, the thin slices are drying out, sticking together, shredding as you try to make presentational sense of it all? Well, let me make the plea for an indispensable kitchen acquisition that will treat your salumi right–the home meat slicer! Believe me, this is the right way to get a dinner party started–with prosciutto, and all kinds of salumi! Also great for assembling stupendous sandwiches. I’ve converted many a disbeliever. Watch my slicing show on DRTV…and become a convert yourself!
My trip to New England wasn’t all seafood…and the non-piscatory trend was supported by a surprise trip to Texas. It all resulted, surprisingly, in The Beefiest Week of My Life–with nearly obscene photos that will serve as a perfect catharsis for you, should you prefer to stick to salad this week!
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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