Carrots
Carrots are the quiet hero of so many of my favorite dishes. Chopped fine with onion and celery, they make the soffritto that gives Italian sauces and soups their deep, savory sweetness. Start with a classic, slow-simmered Bolognese Sauce, then try The Best Short Rib Ragu or a tomato-free Ragu Bianco with rosemary and sage. When it’s cold out, they’re the start of a hearty pot of Ribollita or a bright, weeknight-friendly Creamy Red Lentil Soup. And raw, they add crunch to a Sesame Cabbage Salad with Chicken and Green Apple.
Ribollita (Tuscan Bread Soup)
A twist on the classic Tuscan bread soup. Packed with kale, beans and fennel then served with olive oil croutons and lots of grated parmesan cheese.
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Ragu Bianco (White Bolognese Sauce)
A delicious tomato-free version of classic Bolognese, this Ragu Bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.
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Pasta alla Genovese
Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with pasta.
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The Best Short Rib Ragu
The best short rib ragu, a twist on the classic Italian meat sauce, Ragu Bolognese. Slowly cooked and served over fresh homemade pasta.
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Sesame Cabbage Salad with Chicken and Green Apple
A crunchy sesame cabbage salad made with red and green cabbage, apple, cilantro, and a tangy sesame-lime dressing. Add chicken, tofu, or shrimp for a delicious easy dinner.
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Bolognese Sauce
Learn how to make classic Bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna. Includes FAQs, storage tips, and variations.
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