This Beef Ragù Sauce is made with Passata, beef, onion, garlic, herbs, and red wine — no sugar or carrots. Slow-simmered for over two hours, it develops deep, rich flavor that’s perfect for pasta, lasagna, or polenta. A clean, traditional Italian sauce that’s hearty and comforting.
Stories / Travel & Destinations
Posted on:
What I Ate This Week: Thanksgiving Edition — Gratitude, Comfort & Classic Flavors (Nov 24 – 30)
This Thanksgiving week was a mix of gratitude, comfort food, and a little bit of chaos as we celebrated while living with family. The week started with Trumbull Bagel Company and a stop at Geronimo, followed by a Southport Diner breakfast before prepping for the holiday. Thanksgiving Day featured a smoked turkey breast, sweet potatoes with marshmallows, gluten-free stuffing, Brussels sprouts with bacon, and plenty of wine. The weekend brought leftovers, a quick goodbye to our youngest daughter, and a cozy Sunday baked ziti made with bison and hot Italian sausage. A comforting, memorable Thanksgiving edition of What I Ate This Week.
Recipes
Posted on:
Pellet Smoked Turkey Breasts with Maple Syrup Whiskey Butter
This Pellet Smoked Turkey Breast is dry-brined, smoked low and slow, and basted with a sweet, smoky maple syrup whiskey butter that caramelizes beautifully. Tender, juicy, and full of flavor, it’s the perfect smoked turkey recipe for holidays, gatherings, or weeknight dinners.