Spaghetti and red sauce, ragù alla Bolognese to the Italians, or meat sauce, is a good comfort food that can be made simply.
The sauce can be a quick cooked, fresh tomato sauce that speaks to the flavor of the garden fresh red tomato (but that's not Bolognese), or the long-cooked ragu style sauce that is deep and rich.
I like to think of one as a summer recipe and the other as a hearty fall/winter recipe.
A point often overlooked by home cooks is the quality of pasta that is available. It runs the gamut from poor to outstanding, and you won’t notice that much of a difference in price.
My favorite pasta that is available locally is Riscossa, made in Italy, and oh so flavorful and a delightful texture. Try this brand with just a little butter and Parmigiano-Reggiano, and you will never go back to your old brand.
Here is a simple red sauce to try with your new-found pasta.
1 can best quality whole tomatoes
1 small chopped red onion
1 small chopped bell pepper
2-3 cloves diced garlic
1 glass red wine
small bunch fresh basil
Red pepper flakes
Sauté the onion and bell pepper in olive oil for 5 minutes, add the garlic and cook 2 minutes more. Add the red wine and reduce by half, then add the tomatoes and simmer for 30 minutes. Add the Parmigiano-Reggiano and simmer 5 minutes more. Plate the pasta (just cook it according to the package directions), top with sauce, but not so much it swims, garnish with basil and lots more Parmigiano-Reggiano.