My favorite aspect of Fall is how we all begin to crave some down-home cooking. Summer is for eating light and grilling everything. However, once the leaves begin to turn color and scatter, we break out the slow cooker, baked recipes and enjoy our Nonna recipes that keep us sated and warm, inside and out.
I’ve said in past posts how my mother’s brodo (tomato sauce) pops up in many of her recipes so I always have it on hand. First, I make a big batch of brodo on Saturday, divvy it up into Tupperware and store it in the freezer. Then, when I want to make a recipe, like Pasta Bolognese, I get fresh ground meat, pancetta frying up in the pan and add my brodo for a killer pasta sauce.
If I want to make an extra special dinner, I take it one step further, I make besciamella and roll out fresh lasagna sheets. These components come together for a truly stand out dish, Lasagna Bolognese.
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