I found this recipe years ago after I had surgery. While in recovery I read endless cookbooks and magazines and found this recipe in Food and Wine from 2005. It was the first meal I ate when I came home and I was blown away. My mom made it for me at that time but this time I made it and it was just as good. My family went wild for it, especially my son who cleaned his bowl, which almost never happens. We also had it for lunch today and a day later it is even better.
There seems to be a lot of ingredients but there are really only a few more than a usual Ragù. This recipe also lends itself to kids helping in the kitchen. As with a few other recipes of mine, I use whole coriander and fennel seeds and let my son mash them in the mortar and pestle, which is one of his favorite past-times. I just love how doing it himself encourages him to try different flavors such as the spices I use in this recipe. If you don’t feel like using a mortar and pestle, store bought ground herbs are just as good.
Recipe by Andrew Carmellini