Pasta (and particularly spaghetti or tagliatelle Bolognese) used to be the most traditional Sunday lunch meal at my home. There was no other culinary ritual that compared to it, and the way we did it was to eat our pasta for hours, with no rush whatsoever. One Sunday, it was spaghetti Bolognese (the recipe I chose to share this Mother’s Day). Another Sunday, it was with tomato sauce and pork chops or ground sirloin with garlic, parsley and even pancetta (or bacon). Or it was homemade ravioli stuffed with brain. Or maybe potato gnocchi. The choices were endless, but it was always a pasta dish.
Whatever the pasta, the sauce was always prepared the day before, especially if it took many ingredients. And the pasta dough was prepared early on Sundays so there would be enough time to let it rest and to stretch it and cut it—yes, all of it by hand. You can’t put a price on a homemade dish of pasta with sauce!
Among my best memories, besides the unforgettable flavors and aromas, is the fact that my mom shared everything... once the pasta and sauce were done, she would set aside a pot to share with the neighbor.