Photo/Illutration Pasta with ragout sauce (Photo by Atsuko Shimamura)

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

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There is a small town in the mountains of Umbria, the region known as the “green heart of Italy,” where cooking expert Yoko Arimoto bought a 14th-century house.

She has been splitting her time between Italy and Japan since about 25 years ago.

In Italy, she sees people living with nature, not swayed by fads, aspiring to purchase local produce and making sure to use up things.

“The way of life since ancient Rome is very much alive and I keep learning from the lifestyles of the Italians, who are not easily flustered,” said Arimoto.

She said instead of seeking happiness outside, many Italians value their town, their home and “famiglia" (family).

“It is natural for them to entertain valued guests not at restaurants, but with home cooking,” she said. “I think it is a wonderful way of thinking.”

In Europe, many people have multiple residences, regardless of their incomes.

“One of my neighbors moves back and forth between Portugal and Italy. I think the idea of enjoying life by changing viewpoints has taken root. I agree with it,” the cooking expert said.

This week, Arimoto introduces a pasta with ragout sauce she craves in winter. It is a sauce where the ground meat of “gibier,” or wild game such as deer and boar, is sauteed with herbs and slowly simmered with tomato and red wine.

As it is difficult to obtain wild game in Japan, beef or pork can be used, instead.

“It turns out tastier if you generously use a full bottle of good wine,” said Arimoto.

Start by making the sauce, which is simmered, then left overnight. The serving size will be for seven to eight people and can be stored in the freezer. Mix the amount of your choice with thick pasta, which should be 2 millimeters or more in diameter.

The thickness should be just right to strike a balance between the texture and how the sauce coats the noodles. It works better if the pasta and sauce are mixed in a bowl.

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Yoko Arimoto: While she raised three daughters as a full-time mom, the dishes she made for her family drew attention and paved the way for a career in cooking. Arimoto also runs cooking classes in Tokyo.

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Yoko Arimoto (Photo by Atsuko Shimamura)

BASIC COOKING METHOD

Main Ingredients (Serves 7 to 8)

1 onion, 1 celery stalk, 1 carrot, 2 to 3 cloves garlic, 600 grams ground beef, 500 grams pureed boiled tomato (mizuni), some Parmigiano Reggiano, 750 ml red wine, olive oil, 2 bay leaves, some salt and pepper, extra-thick pasta 2 mm or more in diameter (about 80 grams per portion)

1. Pour olive oil in pot, stir-fry finely chopped garlic, onion, celery and carrot. Place lid and steam for about 4 to 5 minutes. Add ground meat and cook further.

2. Add red wine and reduce to half. Add pureed tomato and bay leaves and continue to simmer. Remove pot from stove, cool and leave in fridge overnight.

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Pour red wine. (Photo by Atsuko Shimamura)

3. Add salt, pepper and, if preferred, thyme and rosemary and reduce.

4. Cook pasta in pot by applying ratio of 100 grams pasta, 1 liter water and 1 Tbsp salt per portion.

5. Add heated sauce and pasta in bowl, drizzle some olive oil and mix. Grate Parmigiano on top.

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Add heated sauce, pasta and some olive oil and mix. (Photo by Atsuko Shimamura)

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From The Asahi Shimbun’s Jinsei Reshipi (Life Recipe) column

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