It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.
So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.
You might remember I mentioned making these muffins when I made the banana bread for my dad. For his birthday month, he received 2 unexpected treats. The very first time I made him a treat for his birthday, I was still in college and baking was challenging, but I liked it. I offered to make him anything he wanted. I even let him look at my (limited) collection of cookbooks for ideas. He asked for carrot cake. Of all the possible chocolate treats he could have asked for, he asked for a carrot cake.