Recently, a friend and I had dinner at Mission + Market. The Rigatoni Bolognese was exquisite. Could you please ask the chef to share the recipe? We started our evening with Grilled Spanish Octopus accompanied with a seasonal shaved raw vegetable salad. The light dressing on the vegetables …. would he share that recipe with us, also? Perhaps, my next visit will be for lunch. The interior is so beautiful and I noticed an inviting outdoor dining area. Looking forward to exploring the menu. Thank you for these columns.
— Evelyn Brown, Atlanta
Executive chef Ian Winslade is always willing to share his recipes. Especially this one. “Bolognese is so much more than just a meat sauce. It’s a global go-to and staple comfort food,” he told us. And as for the dressing on that shaved vegetable salad? It’s just a really good extra virgin olive oil from Italy and a slight sprinkling of sea salt.
This generous version makes enough to sauce at least one pound of dried rigatoni. And the sweet soy sauce it calls for? That’s also known as “kecap manis” and available where Asian groceries are sold.
This is a great recipe for a dinner party as you absolutely have to make the ragu (the sauce) at least one day ahead of time. The day of your party, cook the pasta and toss it with some olive oil. Now just keep it warm in its cooking pot until you’re ready to reheat the ragu and toss them together. All you need to do when you’re ready to serve is arrange it on a platter and shave a little Parmigiano-Reggiano over the top.
Mission + Market, Three Alliance Center, 3550 Lenox Road NE, Atlanta. 404-948-2927. missionandmarketatl.com/
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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