Check out the new, mobile-friendly WineSpectator.com!

Ragù for Me and You

Variety is the most important ingredient in Italy's best-known sauce
Sam Gugino
Issue: October 31, 2003

In the '50s and '60s, my Italian-American family ate pasta at least twice a week, always with a slow-cooked meat and tomato sauce -- a recipe that sustained Italian-Americans in this country for decades.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2003.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories