Hand-Me-Downs.

Mark’s spaghetti sauce is fantastic. Like any ragù used for spaghetti, it has a history. Until this post, we referred to it as Dorothy’s Spaghetti Sauce (in honor of its origin, Mark’s mother). It started in the 1940s or 50s, when attempting Italian was considered cool and hip among young non-Italian couples. Recently, Mark started referring to the input Mrs. Dallo (an Italian-American neighbor) gave to Dorothy in the 1960s, and to the influence from his parents visiting Italy multiple times. 

While looking at Dorothy’s handwritten recipe card, I realize that Mark has gone several steps further and made this his own. I can’t say it’s authentic Italian, but knowing how it’s made and what’s in it, I can’t say it’s not authentic. But I really don’t care, because it is so good, and comforting.

~David

34 Comments

  1. FEL!X

    March 29, 2025 at 4:41 am

    Fantastic – origine or …
    It sounds to be of these hundred and hundred variation of a «real» bolognese, but every of these traditional written records, all are over and over something very special and personal.
    I really like you use still your recipes cards – as I also do!
    FEL!X

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 7:12 am

      I still do love old recipe cards from the family — they keep us together, even when the author has long left this world. Thanks, Felix! Glad the photos are coming through now. I’m not sure if that was something I did, or something new on your computer! But they are coming through on mine, as well.

      Reply
  2. Mad Dog

    March 29, 2025 at 6:07 am

    That looks delicious and good to see Mark wearing a chef’s hat!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 7:13 am

      Thanks, Mad Dog! I let Mark put on the toque every now and then. He is actually quite a good cook.

      Reply
  3. Gerlinde de Broekert

    March 29, 2025 at 6:53 am

    This is the perfect comfort food with a feel good history. Food plays such an important role in remembering times past . Thanks David!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 7:14 am

      It really does, Inger. It always makes us feel closer to those who have gone before us.

      Reply
  4. Barb

    March 29, 2025 at 7:11 am

    This ragu sounds perfect for times when one doesn’t have the time or inclination to make Bolognese. I really like recipes that have been passed down to the next generation and slightly updated to make it their own. I’ll make it with pappardelle because someone around here doesn’t like spaghetti, which I have never understood!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 7:16 am

      Not like spaghetti? Well, I guess there are bigger issues to worry about… This ragù would be excellent with pappardelle or tagliatelle. And, yes, if you don’t have time for the full-on Bolognese, this works pretty darn well. Thanks, Barb!

      Reply
  5. Melissa

    March 29, 2025 at 7:57 am

    How nice that you occasionally let Mark into the kitchen! We’re leaning into comfort food these days for sure, so I plan to give this a whirl in the next week or so.

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 8:10 am

      I’m just that kind of guy. (And, honestly, it is nice to have a breather!) I hoe you anbd Scott enjoy it!

      Reply
  6. Kate Jensen

    March 29, 2025 at 8:06 am

    Since I had the pleasure of eating this at your house (apologies to the rest of David’s readers), I think one thing that made this delicious is the way Mark incorporated the sauce and the pasta. Yum and thank you!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 8:11 am

      Thanks, Kate — I know Mark will read this compliment and smilke!

      Reply
  7. Fran@ G'day Souffle

    March 29, 2025 at 8:32 am

    Your post brings back several nostalgic memories for me: I still have my recipe card index, although don’t refer to it any more (thanks to now storing them on the computer). Also, I remember when Italian food started to become popular in the 1950s, with the opening of the first Pizza restaurant in our neighborhood (some people were pronouncing it “Pih-zah”! Glad to see your recipes being passed down from one generation to the next!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 8:35 am

      It is fun thinking back to what was new and exotic at the times. As my aunt married into a Sicilian family, all foods Italian were very much a part of my upbringing… so it was fun to hear it was “cool” and new to Mark’s parents.

      Reply
  8. Frank | Memorie di Angelina

    March 29, 2025 at 8:48 am

    Nothing like an old family recipe. And keeping them alive across generations. This one sounds very tasty indeed. Nothing like a sugo di carne for pure comfort.

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 8:53 am

      Exactly. Do you ever make changes to family recipes? Bring slight improvements? Or do you leave them untouched?

      Reply
      • Frank | Memorie di Angelina

        March 30, 2025 at 7:30 am

        I can’t think of an instance where I made major changes from Angelina’s recipes. I’ve used a different kind of lentil for her pasta e lenthicchie. She used regular flat brown lentils, I sometimes go for those fancy plump ones. I sometimes get lazy and leave out the little meatballs from lasagna in favor of bits of sausage. I sometime cut my eggplant thinner than she did for parmigiana… That kind of thing. Pretty tame stuff. But then again, her recipes were perfect. 🙂

        On the other hand, there were non-Italian recipes that my Mom used to make, not really family traditions just recipes that were popular at the time. Those I do change with abandon. Things like Turkey Tettrazzini, which I love but I don’t use Campbell’s Cream of Celerty soup any more!

        Reply
        • Cocoa & Lavender

          March 30, 2025 at 7:43 am

          Oh, the cans of “cream of whatever” that we ate as kids. When I made the cookbook of my mother’s recipes, I had to use two cans — one of tomato soup and the other a vegetable soup — to test and write up the recipes. That as thew last time I touched a canned soup.

          While my mother’s recipes (like Angelina’s) were perfect, I have made a few edits over the years, thought many of the changes were in the processes rather than ingredients. Her recipes fall into your category of “recipes that were popular at the time,” so I don’t feel as though I am bucking tradition.

          Reply
  9. angiesrecipes

    March 29, 2025 at 12:00 pm

    My husband loves his pasta with meat sauce. This sounds and looks absolutely delicious. Thank you, David, for sharing this family recipe from Mark.

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 12:29 pm

      Thanks Angie — I hope your husband enjoys the sauce!

      Reply
  10. Inger

    March 29, 2025 at 12:59 pm

    A great pasta sauce is always a thing of beauty. Might even be worth a few extra carbs (though that’s always a good push for taking a stroll after dinner anyway).

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 1:50 pm

      You know, “carbs“ is just another way of spelling “happiness.“ 🤷🏼‍♂️ Sometimes it’s worth having the pasta.

      Reply
  11. Eha Carr

    March 29, 2025 at 1:50 pm

    This looks hugely appetizing! And you know how ‘impossible’ I am about ‘correct’ names! Well, you cannot get ‘more correct’ than Frank’s ‘sugo di carne’ = ‘meat sauce’ of which this is a delightful variation! I usually make mine rather similarly with perhaps a tad less tomato in it. Great to hear Mark also enjoys being in the kitchen . . . and lovely to see the plating!

    Reply
    • Cocoa & Lavender

      March 29, 2025 at 1:52 pm

      Of course, I noted Frank’s correction. However, Mark’s mother called it ragù and thus it is the correct name for this recipe.

      Reply
  12. Mimi Rippee

    March 29, 2025 at 2:34 pm

    Oh brother. Who cares?!!!!! Call it delicious.

    Reply
  13. sherry

    March 30, 2025 at 2:34 am

    I’m sure this is delicious David and honestly I don’t give a hooey about what is authentic or not! Eat, cook and enjoy, whatever takes your fancy I reckon.
    sherry

    Reply
    • Cocoa & Lavender

      March 30, 2025 at 7:43 am

      Thanks, Sherry. You know “hooey” is a word I need to use more!

      Reply
  14. Ronit Penso

    March 30, 2025 at 10:23 am

    My kind of dish! Such homemade tomato sauce are always so pleasing and comforting, especially when the recipe brings back all these family memories. 🙂

    Reply
    • Cocoa & Lavender

      March 30, 2025 at 10:34 am

      Food and family memories are so important at the table, Ronit! Thanks!

      Reply
  15. Jill W Becker

    March 30, 2025 at 4:47 pm

    Oh must try – looks delicious. I have some of my mother and grandmothers handwritten recipe cards – just love seeing their handwriting.

    Reply
  16. Ben | Havocinthekitchen

    March 30, 2025 at 5:13 pm

    I think Italians will absolutely approve this sauce! It’s rich and so lovely. And just like Mark’s recipe, I also tend to add fresh herbs quite generously. And these handwritten recipe cards are so cute and nostalgic 🙂

    Reply
  17. Marcelle

    March 31, 2025 at 6:51 am

    David, I love cooking up old family recipes so much, they are truly a source of comfort. That old recipe card box is awesome, and this spaghetti with Mark’s sauce looks delicious 🙂 Thank you for sharing it with us!!

    Reply
  18. 2pots2cook

    March 31, 2025 at 7:12 am

    You are very happy person David; two perfect chefs under one roof, now, that’s something 🙂

    Reply

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