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Welcome to Episode 1 of Livia in Europe! This podcast will document stories of people who have uprooted their lives and moved to Europe. Livia moved from Los Angeles to Italy with her 2 cats. Today we will focus on Kate who moved from Colorado to Sardinia. Learn about the history, culture shocks, starting a family business (growing and producing olive oil) and finding love in Italy. Please SUBSCRIBE, SHARE, REVIEW

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Kate’s Mother in Law’s Recipe for Sardinian Ragù :)

Ragù Alla Campidanese Ingredients: 16 fl oz Tomato Sauce, 0.5 lb Italian Sausage, 1 Small Yellow Onion, 1 Cup Broth (any kind), 1 Garlic Clove, 3 Fresh Basil Leaves, 4 oz Pecorino Sardo, A pinch of Saffron, Extra Virgin Olive Oil, Handful coarse salt,

Directions: Finely dice onion. In a deep frying pan, heat extra virgin olive oil over medium-heat. Add onions and sauté until translucent. Cut a slit into the sausage casing and remove it so you can put the sausage filling into the pan. Add all the sausage filling and sauté until browned. Add the tomato sauce and broth and let simmer partially covered for 20 minutes. After 20 minutes, add the basil, saffron, garlic, and more water if needed. Let simmer for another 10 minutes. In the meantime, bring large pot of water to a boil for the pasta. Once the water is boiling add the salt and then the pasta. Cook until the malloreddus float to the top and then drain and set aside. Once both the pasta and the ragù are ready, in a large bowl add the pasta and then add the sauce one ladle at a time while gently mixing. The amount of sauce is up to your preference (you may have leftover sauce). Once you have the amount of sauce desired, add the pecorino and stir. Serve immediately and top with more fresh pecorino as desired. Malloreddus are traditionally served with Sardinian Ragù, but you can also use your favorite short pasta!