August 15, 2012
By Times StaffGloucester Daily Times
There are many variations for what is known as Bolognese sauce, and every Italian American home usually has its own.
Felicia Ciaramitaro Mohan’s version is typical. In her home, as in most other Italian American homes that take their Italian food seriously, it is a staple sauce, especially for the traditional Sunday dinners.
Felicia says that the best way to think of this sauce is as “a meat sauce, it is thick and not juicy.” There are two types of meat — ground hamburger and ground veal — but relatively little tomato sauce.
“I use it as the stuffing along with some peas for my arancini,” she says. “It is almost always served on pasta for Sunday dinner as well.”