I am making spaghetti sauce. The recipe is a family one from before my birth, when my parents and big brother were living in Bologna. My brother’s nanny, Isa, was a pretty serious cook.
It’s a bolognese sauce of course, but I am making it with fake meat, so it’s a nolognese, or perhaps spaghetti and neatballs.
The ingredients aren’t any surprise: tomato, onion, spices, olive oil. The part I don’t see so often is carrot, which is shredded or pureed and added for sweetness. This means that I don’t have to add salt or something sweet to cut the acidity.
If I’m doing it for vegans or nondairy folks I omit Isa’s last step: a tiny amount of milk at the end.