Italian pasta recipes feature Bolognese and regional Gramigna

Various traditional Italian pasta recipes highlight regional culinary techniques. One method for preparing Pasta Bolognese involves sautéing bacon and onions before browning ground beef. The sauce is built using beef broth, white wine, tomato paste, and seasonings, finished with heavy cream.

Another regional specialty from Emilia-Romagna is Gramigna pasta served with Italian sausage, peas, and cream. Known as a ‘bianco’ or white sauce, this version omits tomatoes in favor of cream. The dish often incorporates peas, sometimes puréed to create a creamy texture, and utilizes Gramigna, a hollow, short pasta shape characteristic of the Bologna area.