Sugo alla Bolognese

Don Antonio's Sugo alla Bolognese follows the traditional Emilia-Romagna recipe without any shortcuts: pork and beef, homegrown tomatoes, red wine, celery, and carrots. The result is a sauce with a true braised character—deep, meaty, with the subtle sweetness of ripe tomatoes and the acidity of the red wine in the background.

It works best on tagliatelle: briefly warmed in a pan, dissolved with a splash of pasta water, and finished with freshly grated Parmesan. Also suitable for lasagna al forno. A structured Sangiovese pairs well with it—a Chianti Classico or a Barbera d'Asti, whose acidity balances the meaty flavor of the sauce.