Flavor is a universal language. It’s the common thread in family celebrations, friendly get-togethers and cultural gatherings around the world. It connects us across generations and geography, and has the power to unite and define us.
Growing up in an Italian household, Chef Donatella Arpaia can attest to the power of flavor. For her, flavor memories stem from her Italian family’s traditional Sunday dinners.
“One of my most vivid childhood memories is watching my mom in her robe with a wooden spoon getting ready to make her meatballs and Sunday ragu. What I learned at a young age is that in order to develop flavor, you can’t take short cuts; you have to be patient,” said Donatella, now an acclaimed chef and judge on “Iron Chef America.”
“Sunday dinners are a tradition that I can’t wait to pass down to my son—to teach him not just the recipe for slow-braised ragu and meatballs, but the recipe for bringing the family together.”
Donatella’s passion for flavor is part of the reason she’s partnering with McCormick to celebrate their 125th anniversary. The company’s “Flavor of Together” program seeks to ignite a global conversation asking people across the world to share their flavor story. For every story shared on McCormick’s brand websites or social channels, McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need.
“As one of McCormick’s 125 culinary ambassadors, I’m excited to be sharing my family memories for a good cause,” said Arpaia. “We all have a unique story to share. Through Flavor of Together, people will have the opportunity to combine their love for food and flavor with giving back to those in need while inspiring a global conversation.”
Get a taste of Donatella’s mouthwatering slow-braised ragu and meatballs by trying it out for yourself with the recipe below. To read Donatella’s full flavor story and share your own, visit FlavorofTogether.com.
Slow-Braised Ragu and Meatballs Makes 8-10 servings.
• 1/4 cup extra virgin olive oil
• 2 celery stalks with leaves, chopped
• 1 medium onion, chopped
• McCormick salt & freshly ground black pepper
• 1 1/2 lbs (6-8) meaty, bone-in-pork spareribs, rinsed
• 1 1/2 lbs (6-8) sweet Italian sausage with fennel seeds, pierced all over with a fork
• 1 garlic clove, chopped
• 1 cup red wine
• 3 (35 oz.) cans tomato puree
• 1 handful fresh basil leaves
• Warm olive oil in a large, heavy-bottom pan over medium heat.
• Add celery and onion, season with salt and pepper, and sauté, partially covered about 5 minutes until golden and soft.
• Add meats and raise the heat to medium-high. Sauté, turning occasionally until browned all over.
• Add garlic and cook until fragrant, about 1 minute. Add the wine and cook until it evaporates, 5 minutes.
• Add tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and reduce heat. Let it simmer 1-2 hours.
• For an extra kick of added flavor, sprinkle McCormick’s Italian Seasoning into the sauce.