Italian Recipes

Slow sauces, ragùs and the long Italian family lunch.

A wide terracotta bowl of thick ribollita on a pale grey stone table: a khaki-green bread and bean soup with dark ribbons of cavolo nero, whole white cannellini beans, carrot and potato, topped with a pool of green-gold olive oil, black pepper and rings of raw red onion, with a spoon in it and a jug of oil and a torn loaf behind

Italian

Ribollita: Tuscan Bread, Bean and Cavolo Nero Soup

6 bowls · 3 hr 15 min

A loose nest of thin, golden, hand-cut tajarin noodles glossy with melted butter on a pale celadon-grey stoneware plate, topped with grated Parmigiano and whole sage leaves, with a wedge of Parmigiano, a fork and a glass of red wine behind on a light oak table

Italian

Tajarin: Piedmont's Egg-Yolk Pasta with Butter and Sage

4 servings · 1 hr 30 min

Bagna cauda in a glazed brown terracotta pot on a terracotta stand over a lit tea light, golden olive oil over a thick, grainy brown sauce of melted anchovy and garlic, beside pale cardoon sticks, strips of red and yellow pepper, Savoy cabbage wedges, small boiled potatoes, sliced beets and halved roast onions, with bread and a glass of red wine behind

Italian

Bagna Cauda: Piedmont's Warm Garlic and Anchovy Dip at Home

6 servings · 1 hr 45 min

Italian Sunday gravy in a cream enameled cast-iron Dutch oven, meatballs, sausages and a pork rib in deep red sauce, a bowl of rigatoni beside it

Italian

Italian Sunday Gravy with Meatballs, Sausage and Pork

8 servings · 4 hr 30 min