RAGU' BOLOGNESE
Meat Sauce
3 oz. pancetta
l/2 lb. ground veal or pork
1 stalk celery
1 small carrot
1/2 cup dry red wine
1 small onion
1 cup broth
1/2 oz. butter
1 tbs.tomato paste
1/2 lb. ground beef
1 oz. cream
pepper
salt


Prepare a battuto with pancetta, celery, carrot and onion. Melt butter in a saucepan, add the battuto and the ground meats, brown well, then add the wine and half the broth. Continue to cook until the liquids are reduced, then add the remaining broth. Reduce again, then add the peeled and seeded tomatoes, a pinch of salt and pepper to taste. Cover saucepan and let cook over a medium heat for 2 hours. Add the cream, and correct salt and pepper to taste. The sauce is ready to serve over fresh or stuffed pasta.



PIZZA MARGHERITA
Pizza with Mozzarella and Tomatoes
pizza dough (basic recipe)
12 oz. firm, ripe tomatoes
2 cloves garlic
12 fresh basil leaves
1/2 lb. Mozzarella, diced
4 oz. olive oil


The procedure is the same as in Neapolitan Pizza. Simply spread the diced Mozzarella over the tomatoes. Place two basil leaves over the pizza as you take it of the oven.

There is also a tomato-less version of this pizza. This pizza is called Margherita bianca; if you add a few filleted and diced anchovies, it takes the name of Pizza alla Romana.

Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag.

Serves 6