BOLOGNESE RAGU ALA FETTIT

When I arrived home tonight, fresh vegetables were sauteing and Fettit was elbow deep in ground turkey, sausage, beef and chicken livers. Why you ask?

He was making Bolognese Ragu.

Fettit was trying to recreate the meal we had last night at Giuseppe's on 28th, a non-descript, tiny restaurant in a strip mall not far from the house. You wouldn't even give the place a second glance if it wasn't for the three by ten foot banner that hangs in front of the place like a beacon that states "AS SEEN ON FOOD NETWORK'S DINERS, DRIVE-INS AND DIVES."

In the end he was successful. His Bolognese Ragu was every bit as good as Richard Bock's, the owner of Giuseppe's on 28th - only with more meat.