Spaghetti topped with our house made pomodoro sauce, with choice of meatballs or Italian sausage.
Diced bacon, red onions, red pepper flakes, and pomodoro sauce create one of the most well known Roman sauces, originating in the mountainous town of Amatrice, outside of Rome. The first writing of this sauce dates back to the late 1790 in the L’Apicio Modern by chef Francesco Leonardi.
Ground beef, ground pork, finely chopped vegetables, herbs and a touch of cream give this Bolognese sauce its very special flavor. Tossed over penne pasta.