“I could eat two servings of the Rag Bol from Ruby’s,” or at least that’s what Naomi says.
When I was in high school, my Japanese grandmother occasionally made me a hearty bowl of Bolognese spaghetti using a unique mixture of miso, ketchup, and ground beef. It always left me feeling full and content after a long day of classes and sports. That same feeling of comfort came back to me as I took bites out of the heartwarming Rag Bol from Ruby’s.
Instead of the traditional bolognese sauce where the ground meat is scattered in small bits, Ruby’s prepares it’s sauce with larger chunks of meat. This is paired with shreds of pepper and zucchini and an added spicy kick. It is precisely this style of sauce that distinguishes the Rag Bol from any other Bolognese spaghetti in town.
219 B Mulberry Street New York, NY 10012