Thursday, March 26, 2009


Hey Everyone,
I hope everyone is as excited as I am for this blog. I think it will be a great opportunity to share ideas, diet habits, recipes and creativity with all to see and learn. One of the things we all have in common as human beings; WE ALL GOTTA EAT BABY!!
Till next time.

Wednesday, March 25, 2009

I stumbled across this article when I was on Twitter last night. I am definitely NOT a Mets fan, GO YANKEES, but Brian is and now I can say I will actually be excited to go to games with him because while he watches, I will be feasting!

Tuesday, March 24, 2009

First Recipe!

I am going to post my mom's recipe for a killer bolognese sauce. My favorite way to serve it is on top of bucatini See here which resembles spaghetti but has a hole in the middle. Also when serving, I love putting a dollop of fresh ricotta on top but it's totally up to you. Also be sure there is plenty of grated locatelli or parmigiano reggiano cheese for you and your guests to add if they like!

You can make this sauce before hand and freeze it or keep it in the refrigerator for 2 or 3 days. When it is cool, a hard skin will form on top (this is the fat and you can take it off and dump it or leave a little bit in because it can add flavor.) I usually can't help but sneak a few tastes in by dipping bread in the sauce while it cooks! I hope you enjoy

Warning: this does take some time to prepare so read through the directions before you start

Mama G's Bolognese Sauce (yields about 5 cups)

1/4 cup of extra virgin olive oil
1 small onion (minced finely)
1 stalk of celery (minced finely)
1/2 medium to large carrot (minced finely)
2-3 pieces of prosciutto (minced finely) <- optional
1 3/4 pounds of ground chuck meat
salt & pepper to taste
1/2 cup dry white wine
1 cup of whole milk
1 cup of beef broth (preferably Pacific brand)
1 28oz can of pureed italian plum tomatoes (San Marzano type is best)

  • Heat the oil in a large pot on medium heat.
  • Saute onions until soft and translucent (not browned)
  • Add celery and carrots and cook about 3 more minutes
  • Add prosciutto, cook about 2 more minutes
  • Crumble the chopped meat into the pot and cook until the pink disappears (do not brown)
  • Add the wine and cook until it evaporates (about 4 or 5 minutes)
  • Reduce heat to medium/low and add the milk (stir occasionally until it evaporates at least 5 minutes or more)
  • While this is happening ... heat up tomatoes and broth in a small pan until hot
  • Add the tomato/broth mixture to the main pot with the meat after the milk evaporates and cook on low for 2 1/2 hours (stir occasionally so the sauce doesn't stick to the pot)
  • Add salt & pepper to taste
  • Bravissimo! Enjoy


Hey everyone! The purpose of this blog is going to be sharing recipes, restaurant reviews, and really anything related to the food world with all of you! The title stems from my Italian heritage and my boyfriends Irish heritage. This will be a joint venture for us. We will focus on, but not solely, recipes and restaurants that are within the scope of young professionals. I hope you all enjoy and make sure to check out my brother and sister in law's blog, Sunday Sauce!