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Thursday
Dec122013

Lasagna Bolagnase: The Way to a Man's Heart

My grandmother, Caroline Martone, who was born in Italy in 1892, made this version of Bolognase Sauce, eminating from the city of Bologna in the Emilia Romagna Region.  Every family in Emilia Romagna has a Ragu recipe, and her family was no different.  Now, our family heritage holds that Caroline wooed Vincent Euzzine with this recipe, using the tried and true method of getting to a man’s heart.

Caroline and Vincent immigrated to America in 1918, and settled in Connecticut, to join other members of the Martone family in Branford.  Caroline died in 1938, and Vincent died in 1940, leaving six daughters, the oldest 20, and my mother Nancy, the youngest, just 8 years old. 

 

All six daughters were wonderful cooks, and a few of their mother’s recipes survived, and were passed along.  My mother fell in love with a handsome Irish hunk, Edward, and used this Ragu recipe to snare him.  When I showed an interest in cooking at an early age, she taught me to make this sauce.  It’s nothing like the canned versions of tomato sauce made popular in the 1950’s and 60’s.  In fact, it has very little tomato in it, which makes it stand apart from the normal, Southern Italian fare popularized in the Northeast.  

   

So, when a certain gentleman came into my life with all the right stuff, I made up my mind to use my family’s love potion to seal the deal.  The first time I made it for him, I thought he was going to cry.  The second time, he showed a particular interest in learning the ingredients.  The third time, which I thought was going to be the charm, he showed up early enough to “help” the cook.  He painstakingly wrote down every ingredient as I added it, and watched the sauce cook slowly to perfection.  Again, tears when the meal was served.  I eagerly awaited his proposal during dessert.  

I never saw him after that night.  I thought he wanted me, but he just wanted this recipe.  So, here it is  Paparadella or Lasagna Bolognasse.  Take your time with it, buy the best ingredients you can find, and be very, very careful who you serve it to.

Reader Comments (2)

For Jackie, who lost her Ragu recipe 10 years ago.

January 2, 2012 | Registered CommenterMargot

Hilarious! You know I love you for your recipes, but also for your wit!!

June 5, 2012 | Unregistered CommenterTall Girl

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