In Southern California summer starts early and ends late. Some people say we have no real “seasons” here, but that’s not really true. We have them, they’re just a little more muted than in other places. That, and we don’t have to suffer things like ice storms or 90% humidity, so really, I can’t complain. Still, as we head into October, I find myself craving those heartier dishes which say “Fall” even if the temperature outside is still hovering near 80 degrees.
Recently I made this slow simmered ragú using one of the last roasts from our pig. I decided to serve it with handkerchief pasta, a cut of pasta I’ve wanted to make ever since I had it at Delfina in San Francisco a couple of years ago. There are a lot of different recipes out there for a “traditional” Italian ragú; some have beef, some pork. Some ragús include sausage …
