Cappelletti with meat sauce: the simplicity of the old. Yesterday I prepared this delicious first course for my family, consisting of an excellent meat sauce, the recipe for which was passed down to me from my grandmother in person, and simple cappelletti. The table liked them so much that my dad ate 5 of them! He loved them, a memory of the past overwhelmed him.
He told me how it had been years since he had tasted such a ragout, since his mother used to roll out the Sunday pasta herself, and I was proud to have carried on this old-fashioned taste in my youth. Here is the recipe! As you will notice, this is not the real Bolognese sauce, but a Tuscan version of it. A bit fatter, but also a bit better. According to my grandmother’s notes, I have added chicken livers but, if you don’t like them, you can omit them and replace them with minced beef!