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MeatballsBy Alyssa SaltzmanA meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce.

Tagliatelle alla BologneseBy Alyssa SaltzmanBolognese sauce is a meat-based sauce originating from Bologna, Italy, hence the name.

Eggplant RollsBy Alyssa SaltzmanEggplant rollups are a Sicilian eggplant dish rolled up with mozzarella and tomato sauce/

Beef Rolls, Ribs, and Sausages in RaguBy Alyssa SaltzmanA hearty rage sauce with sausage, ribs, and beef slices.

Traditional Minori Pasta with Tomato SauceBy Alyssa SaltzmanThis pasta is traditional in the small town of Minori, served with a special tomato sauce.

Tuscan Green LasagnaBy Alyssa SaltzmanThis is a green lasagna with a vegetable sauce, rather than the traditional sauce and mozzarella lasagna.

Ricotta and Spinach GnudiBy Alyssa SaltzmanGnudi are gnocchi-like dumplings made with ricotta cheese instead of potato.

Busiati Pasta with Pesto SauceBy Alyssa SaltzmanBusiate are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.

Brasato al BaroloBy Alyssa SaltzmanBrasato al Barolo meaning "braised in Barolo" is a classic dish from Piedmont using slow cooking to refine the flavors of the wine in the meat.

Tagliatelle with Fresh Vegetable SauceBy Alyssa SaltzmanHomemade pasta tagliatelle topped with fresh vegetable sauce

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