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MeatballsBy Maggie BurjelA 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 MichaelBolognese sauce is a meat-based sauce originating from Bologna, Italy, hence the name.

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

Beef Rolls, Ribs, and Sausages in RaguBy Maggie BurjelA hearty ragu sauce with sausage, ribs, and beef slices.

Ndunderi – Traditional Minori PastaBy Maggie BurjelThis pasta is traditional in the small town of Minori, it's similar to gnocchi but instead of potatoes, made with ricotta - which makes them fluffy, light and delicious! The ndunderi have a difficult name to pronounce - but they are easy to make and even more to eat!

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

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

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

Brasato al BaroloBy MichaelBrasato 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 MichaelHomemade pasta tagliatelle topped with fresh vegetable sauce

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