Sometimes, I make recipes that I absolutely adore, and then when it comes time to blog about them, I have very little to say. This ragú di salsiccia recipe, for example, which I had bookmarked for months and finally made this summer, was a dream: I love meat sauces for pasta. They’re so much more substantial than regular tomato sauce, and pasta with sauce is a very easy meal to serve to a group. My main problem with meat sauces in general is the length of time it takes to make one, which is why this recipe appealed to me so much: it’s very quick and easy, and extremely tasty.
So why did it take me so long to write about it? I know that every time I went through my list of recipes to post, the picture attached to this one stopped me: so rarely are my tomato sauces so bright red and pleasing to the eye… usually the onions I add to mine turn the tomatoes closer to orange than bright red.
I guess it’s because I don’t know what to write when I take someone else’s recipe, make it, and don’t change a thing. I like to supply my readers with recipes that come with hints: things I tried that made the original better. As far as this one is concerned, I have nothing to add. Very little to say. Go home and make it on a night when you have to work, because a meal that tastes this slow-cooked deserves to brighten up a midweek evening.