We love perciatelli, a beautiful tube pasta, swirled with a rich and meaty Bolognese sauce. I flavor the sauce with San Marzano tomatoes, organic beef, organic parsley, spices and basil, and lots of deep red Chianti wine. It simmers on the stove for many hours, and I adjust the spices and flavorings as it cooks. The aroma of this sauce brings me back to my grandmother's kitchen, my first favorite food place. My family loves this dinner with hot Italian garlic bread and a tangy Caesar salad. It satisfies even the hungriest of appetites -- the kind of irresistible dish that you would share in a restaurant, and can't have just one bite. Good the first day, and even better a day later.
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