My favorite (perhaps because my Italian husband is so fantastic at making it) is ragù, a hearty, meaty tomato sauce that can ...

Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan.

This slow-cooked stew of wild boar with juniper berries and black olives is great served with freshly cooked pappardelle pasta and shavings of parmesan. Cut the boar into chunky pieces ...