Tortellini in Brodo (Tortellini in Broth) Tortellini in Brodo (Tortellini in Broth) Story of the Dish Tortellini in Brodo (Tortellini in Broth) By Master Chef Gianluca Deiana Abis History:Tortellini, often referred to as "small tarts," is one of the signature dishes of the Emilia-Romagna region. The story behind its creation is a bit whimsical: legend has it that the shape was inspired by the navel of Venus, the Roman goddess of love. Traditionally, tortellini is made with a

Ragù alla Bolognese (Italian Beef Ragù) This Ragù alla Bolognese is a beef focused interpretation designed for cooks who want the structure and slow reduction of Bolognese ragù without pork. The sauce still relies on soffritto, wine, milk and long cooking. Tomato remains secondary to meat, and the final texture should be dense enough to cling to tagliatelle rather than behave like a liquid marinara. Ingredients Makes about 5 cups (1.2 L), serves 6 to 8 • 2 tbsp (30 ml) extra

Ragù alla Bolognese (Italian Beef and Pork Ragù) Ragù alla Bolognese is a slow cooked meat sauce built on soffritto, beef, pork, wine, milk and a restrained amount of tomato. This version uses both beef and pork for a rounded, traditional style texture. The goal is not a loose tomato sauce but a concentrated meat ragù in which each stage is cooked thoroughly before the next ingredient is added. Ingredients Makes about 6 cups (1.4 L), serves 8 • 2 tbsp (30 ml) extra virgin oli