11.151 Spaghetti alla Ragù


4 (Thu) June 2020

Spaghetti alla Ragù


by me

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with the Family

Quarantine Day 4 of 14.

After living and working 6.5 years in the Philippines, we’re back in Korea, for good (for now).  We arrived on 1 June 2020.  As required by Korean regulations in response to Covid-19, we will spend 14 days under quarantine.  Fortunately, we have a family cabin, so it’ll be more like a long holiday, a well-deserved vacation.  Even if we didn’t have to quarantine, our new apartment will be empty until our stuff arrives from Manila, sometime towards the end of the month, so this is the most comfortable place for us to be (for now).

Bronzo, baby!

While my mother is always a classy food shopper, I was pleasantly surprised to find that she had stocked the pantry with De Cecco pasta.  De Cecco is my lifelong favorite brand, even if I prefer Academia Barilla these days (see for example 11.106 Spaghetti ai Broccoletti) – both using traditional bronze molds to make their pastas.

Adapted from a recipe in The Silver Spoon for a different dish (see 11.122 Arancini all Siciliana), I am developing my personal definitive recipe for meat sauce, which started out with ground beef + butter + tomato paste + white wine.  Tonight, I added a bit of minced garlic and grated parmesan cheese, both contributing nicely.  Next time, I will try adding some cream.


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