The dish I have chosen to make is “Wendy Pasta,” which is essentially a version of turkey ragù with goat cheese on top. I chose this dish because it invokes strong memories and feelings of companionship for me. “Wendy Pasta” originated when I was about seven years old. At that time, my family was very close to another family, and we would spend time and eat dinner at each other’s houses multiple days a week. One day the mom of the family, Wendy, made the most delicious pasta dish any of us kids had ever tasted, so delicious that we had around 5 servings each. Given the popularity of the dish, Wendy continued to make that pasta for us kids always and eventually passed the recipe on to my mom; the dish became known as “Wendy Pasta” and was always eaten at times when large groups or families were spending time together. As a result, “Wendy Pasta” is a symbol for how food has the power to invoke strong feelings of memory, unity, and connection.

The dish in itself is quite simple and quick to make, as evidenced in the above instructions. Given the simplicity of ingredients, much variation is possible, depending on personal flavor and dietary preferences. Variations can be made in the meat, herbs, spices, pasta, etc. More specifically, if a more health-oriented ragù variation is desired, there are many alterations that can be made. For example, though traditional ragù is made with veal, it is possible to substitute this meat with leaner alternatives, such as ground turkey, chicken, or even a vegetarian option. Furthermore, if looking to increase fiber intake, traditional white noodles can be substituted for lentil pasta or brown rice pasta. Finally, an intake of vegetables can be increased by placing the final dish on a bed of leafy greens, or adding fresh oregano, which is known for its health benefits due to the oil of oregano.

Given the simplicity of ingredients, “Wendy Pasta” is always at one’s disposal and can be made at any time. Typically, however, the dish is enjoyed in the company of others as a home-cooked meal; for example, it may serve as the perfect family meal during a busy day of the week, for it is convenient to cook yet allows for quality time with others while enjoying the meal. For college students, it may also be a fun dish to make with friends, since it is an easy, accessible enough dish to make, yet gives the comfort of a home-cooked family meal.

It is important to note that “Wendy Pasta” is very different from traditional ragù in Italy. Ragù alla Bolognese, which has its origins in the Emilia Romagna region of Italy in the city of Imola just outside of Bologna, was first documented in 1891 by Pellegrino Artusi in Science in the Kitchen and the Art of Eating Well. In this recipe, Bolognese is described as having the following ingredients: lean veal, bacon, butter, onion, carrot, white celery, pinch of flour, broth, pepper, and, potentially, nutmeg. As the years progressed, many alterations were made to the original dish; for example, Bolognese is currently sometimes made with items such as bell peppers, spinach, garlic, ground turkey, Italian sausage, red pepper flakes, tofu, butternut squash, etc., some of which are in the “Wendy Pasta” version of the dish. Due to the large deviations in recent years from the original and traditional Bolognese, the Italian Academy of Cuisine ultimately decided to come out with an authentic Ragù alla Bolognese recipe. Though including the original ingredients of pancetta, carrot, celery, onion, broth, and pepper, the recipe deviates from Artusi’s in replacing veal with beef, and adding tomato, white wine, and whole milk, while leaving out flour and nutmeg. As a result, the recipe by the Italian Academy of Cuisine is a fusion of original and contemporary takes on Ragù Bolognese.

As a result, “Wendy Pasta” is very clearly a large deviation away from the original Ragù alla Bolognese, even from the recipe released by the Italian Academy of Cuisine. Given the vast differences between “Wendy Pasta” and traditional Italian Ragù alla Bolognese, perhaps “Wendy Pasta” cannot be considered to be a Ragù or an Italian dish in its entirety. However, the family traditions surrounding “Wendy Pasta” are very much the same and Italian in nature. Similar to many Italian traditions and dishes, “Wendy Pasta” is one that brings people together; it allows people to enjoy the company of others and collectively find pleasure in a dish with simple ingredients. The feeling of companionship, unity, and making memories through food is one that “Wendy Pasta” traditions and Italian food culture share.

In reflecting upon the cooking process, I realize how food is so much more than just the item itself; it is the experience that goes along with it and the feelings it invokes. Though I’ve seen my mother cook “Wendy Pasta” many times throughout my childhood, I had never made it myself. As I cut the onion, stirred the meat in the pot, and added the tomato sauce, I was taken back to the countless times I spent in the kitchen as a child, watching my mom as well as Wendy performing the exact same process. Even though I am very far away from my mom and haven’t seen Wendy in many years, the process of making the dish made me feel a strong sense of closeness and unity with both of them. When I tasted the dish, it felt as though I were seven years old again, outside in our California backyard having a wonderful meal with our family friends. The fact that taste alone could invoke such strong emotions took me by surprise, making me realize food and memory are undoubtedly strongly connected. As a result, in reflection upon my cooking (and eating) process, it becomes clear that food has a strong power to invoke deep feelings, including unity, memory, and connection.