Ragù alla Bolognese

Unlike the Roman classics, this meat sauce traditionally pairs with tagliatelle — never spaghetti — because the broad ribbons hold the sauce better per bite. The secret is a soffritto of carrot, celery, and onion sweated for 10 minutes, followed by deglazing with 200 milliliters of dry white wine. When stacked against Carbonara, it offers less fat while delivering more protein per 100-gram serving, making it a healthier hearty option.