Made with nothing but meat and puréed tomatoes, this is the ultimate ragù for meat lovers, just like Nonna Ilde made for Sunday lunches.
Tag: food
Quick and Nutritious Pasta con Cavolo Nero Dish
Pasta con Cavolo Nero is a hearty, rustic Italian dish perfect for vegetarians. Featuring tender pasta, sautéed Tuscan kale, garlic, olive oil, and a hint of chili, it’s simple yet packed with flavour.
Classic Pasta Carbonara Recipe: Easy and Delicious
Pasta Carbonara is a classic Roman dish that’s creamy, rich, and irresistibly delicious. Made with spaghetti (or rigatoni), eggs, Pecorino Romano, crispy guanciale (or pancetta), and freshly cracked black pepper, it’s a perfect balance of savory and creamy flavours.
Eggplant rigatoni with sun-dried tomatoes and ricotta
Loaded with veggies and cheese, this dish is an easy weeknight meal and a fantastic alternative to classic tomato sauce.
Tomato Sauce
Having a perfect tomato sauce recipe is crucial to Italian cooking. It is one of the primary building blocks to numerous other sauces.
Paccheri with Tomato Sauce & Mozzarella di Bufala
Paccheri is a common type of pasta in Italy and is known for its large, tube-like shape. Although similar to rigatoni, paccheri is shorter and larger in diameter. This is a perfect pairing for the heavy, sweet tomato sauce. Ingredients Preparation Bring a pot of salted water to a boil and cook pasta until very…
Ossobuco alla Milanese
Ossobucco is a classic Italian recipe made with braised veal shanks. The marrow bones are what give this dish it’s famous name which literally means “bone with a hole” (osso “bone”, buco “hole”). Topped with a fresh “gremolata” this slow-braised Italian recipe is amazingly tasty and surprisingly easy to cook. Ingredients Preparation Place the rosemary,…
Risotto alla Milanese
An all-time classic from Milan, risotto alla Milanese works perfectly as a side dish with ossobuco or as a first course on its own. The key ingredient is the use of saffron which give this dish it’s unique taste and signature yellow colour. SERVES 4 Ingredients Preparation Heat stock and saffron in a 2-qt. saucepan…
Gnocchi in Fontina Cheese Fondue with Black Truffle
Give your traditional potato gnocchi a tasty kick with black truffle and Fontina fondue. Fontina is a fairly pungent and intense cheese from the Aosta Valley. Its earthy, nutty and mushroom-like taste pairs exceptionally well with truffles. Young Fontina has a softer texture, which is ideal for fondue. Whisk it with milk, butter and Parmigiano to…
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