Gudio restaurant on Ben Gurion Boulevard in Tel Aviv shares a wonderful recipe for making baked ziti, baked pasta with small meatballs and a deep red tomato sauce. Baked ziti is a dish that gets its name from a specific form of pasta, but actually functions a bit like lasagna for the poor.
The special tomato sauce is called "Sunday Gravy" in the Italian-American community, because it is a rich sauce that, according to tradition, is cooked every Sunday together with meat and bones, until the Sunday evening dinner. In Guido, in any case, he also stars the rest of the week, and rightly so. The dish is generous, large, satisfying and delicious, says Gudio's owner, Yossi Ben-Gurion. The recipe is adapted from the book "Baked Ziti, Guido/Guido" by David Frum, published by Simon & Schuster, £16.99, available at Amazon.com.