Fresh meat filled tortellini dressed with a concentrated Bolognese ragù, Parmigiano Reggiano and a restrained balance of meat, tomato and milk.

Tagliatelle al Ragù alla Bolognese (Italian Tagliatelle with Traditional Bolognese Ragù) Ragu alla bolognese is the most copied and the most misread sauce in Italy. Outside the country it became a fast tomato sauce with minced beef poured over spaghetti. In Bologna it is a slow meat braise with very little tomato in it, and it has one correct partner: fresh egg tagliatelle, cut by hand from a sheet rolled thin enough to read a newspaper through. The two elements answer each o

Spaghetti alla Nerano (Italian Spaghetti with Zucchini, Provolone del Monaco & Basil) Spaghetti alla Nerano is three ingredients doing the work of ten. Zucchini, aged Provolone del Monaco and basil, bound by nothing but starch, cheese fat and the water the pasta was boiled in. There is no cream, no stock and no butter in the version they make on the Sorrento peninsula, and the sauce that coats the strands is built entirely in the last ninety seconds, in the pan, off the heat.