Bolognese Three Ways

Despite the recent heatwave, with temperatures hitting the balmy 40s, overall it's been a blustery winter. The season's chill calls for stews, soups and, in my case, a warming bowl of pasta or two -- or three. And, nothing says comforting Mediterranean rustic like al dente rigatoni, pappardelle or penne tossed in a tomato-rich meat sauce.

Above, a special appetizer portion of fresh rigatoni from the theater district's Southern French brasserie Marseille. True solace after braving fierce winds in search of fine dining following a Time Square flick.

Below, Falai Caffe's ever-popular Butternut Squash pappardelle with Wild Boar Ragu, gorgeous to look at and gorgeous to eat.

And, last but not least, my own homemade penne rendition made with San Marzano tomatoes, butter, a splash of Balsamic vinegar, sweet Italian sausage, sauteed red onion, fresh julienned basil and a grating of sharp Pecorino cheese.

Don't for a second think I'm done. We have more than two months of frosty weather to contend with here in NYC. Another bowl of bolognese will likely be necessary.