I tried the sauce recipe included in this gnocchi recipe the other day. It’s a bolognese made with ground pork. What’s awesome about it (besides the pork because I love some pork) is that it uses the holy trinity of the summer CSA: onions, peppers, and tomatoes. It also calls for basil and parsley, but I daresay you could sub whatever you have in abundance within the realm of the Italian. I really like the recipe because it cooks long enough to meld the flavors, but not long enough to break everything down. It also doesn’t require peeling the tomatoes or peppers. It came out great and we had it on packaged gnocchi. One of these days I’ll get off my ass and learn how to make gnocchi from scratch, but not today.