Since it's easy to prepare and so versatile, I cook pasta at least once a week. Lately, I've been experimenting with various sauces and pasta shapes to see how the factors make a difference in taste, so I gave La Famiglia DelGrosso a try.
I sampled three of eight different sauces, all of which have kitschy titles named after family members.
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During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant.
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Ragu
A sauce of meat, poultry, or a combination of the two and finely diced vegetables simmered for a long time in one or more liquids, such as water, milk, cream, wine, broth, or stock and seasonings. A staple of northern Italy's Bologna, ragu is typically served with pasta.
Though different than the French ragout, both are derived from the verb "ragouter," which means to stimulate the appetite. 
