My kitchen is an Italian kitchen, but I am American. My Italian husband is to thank for this and luckily it is my passion to learn and to research about food. We go to Calabria every summer to visit the sea because "it's good for the babies." Incidentally, I didn't get this recipe while there, I came across many ragu recipes on my quest for having my own "original." You'll see that there is Worcestershire Sauce here, which sounds dreadful and out of place, but it is very near and dear to 'garum,' an ancient fermented fish sauce used by the Romans. My research led me to experiment with this ancient-turned modern ingredient and incorporate it into more modern Italian cuisine. The recipe is simple and forgiving. I also use it in my lasagne, but that is another recipe altogether. Enjoy.

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