In Naples, braciola means a filled beef roll, not a grilled chop. A broad slice is layered with garlic, flat-leaf parsley, aged pecorino, pine nuts, and raisins, then tied, browned, and simmered in tomato ragù until tender. Pine nuts bring richness and the raisins offer restrained sweetness against salty cheese and concentrated tomato. This recipe makes eight rolls and serves 8 as a second course. Allow about 50 minutes of active work, 2 hours 45 minutes to 3 hours 15 minutes

A slow cooked wild boar ragù with red wine, aromatics, herbs and deep Tuscan style richness.

Umbricelli are thick, hand-rolled strands made traditionally from flour and water. Their rough surface is designed for substantial Umbrian sauces, including sugo d’oca prepared for feast days and country tables. Goose is richer and more assertive than chicken but should not make the ragù oily. Slow browning, complete wine reduction and restrained tomato create depth while preserving the character of the meat.