RECIPE NOTE: You can freeze this ragu for up to 3 months.
CHEF’S NOTE: A classic second course, rich and flavourful, perfect for every occasion.
One dish never leaves the menu at Super Norma, the chilled-out pasta bar in Melbourne’s Carlton. The pasta alla Norma, AKA ‘Super Norma’, too perfectly captures what this former pop-up is about. “Pasta alla norma is more than just a dish,” say co-founder Luca Muscato. “It represents the essence of summer and the flavours of Southern Italy. This connection to tradition and nostalgia made it the perfect choice.”
Muscato and co-owner Marco Salzano have brought some Southern Italian comfort to the formerly unassuming strip, where they throw regular ‘passata parties’ with friends and neighbours, Fenton Farmhouse. “The passata parties were inspired by the traditional way of making passata in Italy,” Salzano says. “These gatherings typically occur at the end of summer when tomatoes are ripest. By turning it into a party, you’re not only honouring tradition, but also bringing families together to share in the joy of preparing food for the coming year.”
In one respect, however, it’s not quite like home. Both are quick to insist that their passata still can’t measure up to Nonna’s.
“Only nonnas can truly compete in the nonna league,” Muscato affirms. “Super Norma may offer its own twist, but it’s hard to beat the tradition and love that nonnas infuse into their cooking.”
PASSATA DI POMODORO (TOMATO PASSATA)
MAKES 1.4L
You’ll need a mouli
