Paprika is one of the spices I prefer the most, there are different types of it, if you use the sweet one, it is a perfect pairing for any type of meat

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

A version made with olive oil, making it a bit lighter than the one made with lard. I use a bit of milk to keep them super soft

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