I still remember when I tasted it in San Francisco at the famous Pier 39. A dish that perhaps couldn't be simpler, but just a few onion rings and a sprinkle of paprika to make it special

It's an Italian reinterpretation of the original recipe, but the final taste definitely doesn't suffer from it

A classic of Bolognese cuisine, it is not only a main course but also the foundation of countless other recipes that reuse the meat made tender by slow cooking