See the Recipe. André Baranowski
From a classic beef ragu to a veal sauce with red, green, and yellow peppers, these hearty, meaty pasta sauces—served with pasta, bread, polenta, or even on their own— make comforting autumn meals.
Veal Pasta Sauce with Red, Green, and Yellow Peppers
Cincinnati Chili
Garganelli with Peas and Prosciutto
Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
Barbecue Spaghetti
Tagliatelle with Poppy Seeds and Prosciutto
Spaghetti all’Amatriciana
See the recipe for Spaghetti all’Amatriciana »