Tagliatelle BologneseWe will accompany you in the preparation of Bolognese sauce, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture.
Sangiovese Simmered Pork TenderloinThe rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
Mutti® Bolognese SauceThis big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery
Sardinian Pasta with Olives and Ricotta SalataA mosaic of sharp, bright flavors shine in this vibrant dish that comes together quickly. Starting the chili and garlic in cold oil helps bring out their aromatic qualities and infuses the dish with their essence. We used malloreddus pasta here, but any ridged pasta will hold up nicely to this bold sauce.
Mussels Fra DiavoloCrushed red chili flakes give this classic dish its fiery reputation. As the mussels cook, they open and release their natural juices, adding to the rich flavor of the tomato broth. Reducing the tomato and wine mixture before adding the mussels will ensure the broth has just the right texture.