Rigatoni Bolognese
December 1, 2008 | By Adam Roberts | 26 Comments
December marks the transition from the sweet confections of Thanksgiving to the more complex, rewarding foods of winter. Sure, there’s still Hanukkah with its fried latkes and apple sauce (an easy thrill) and Christmas with its sticky, gooey ham (which could fit comfortably on the Thanksgiving table) but, for the most part, when the weather gets cold, the food gets better. Case in point? Marcella Hazan’s Rigatoni Bolognese.
