I read recently that rigatoni and linguini were making a comeback. What? Were they ever not beloved and au current? If we had known they were no longer in style, we would have eaten them anyway.
Pasta is always in season. The great thing about it is that it picks up and tags along with whatever is growing, swimming and grazing. Vegetables, seafood, beef and ham all show off the versatility of high-energy pasta. Springtime fresh flavors, such as herbs and early peas, offer an example of its adaptability. Even those with gluten allergies and sensitivities can enjoy wheat-free products that adapt to any pasta recipe.
The Pot Roast Marinara recipe is a salute to my dad. He made a fantastic bolognese whenever we drove the 13-hour trip to visit him and my mom. He stirred that sauce all day in anticipation of us filling the doorway. We talked about the sauce over the miles and minimized road snacks to secure our appetites. This pot roast version is very similar. I pack my sauce with lots of vegetables. This sauce is a labor of love but really not difficult to prepare – it just takes a long time. Add a cup of red wine to the stock if desired. If you’re like my dad, you will pour yourself a glass to enjoy while savoring the smells and dinner ahead. This is the favorite I stir all day when my son makes his way back home.
