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Pasta
NORTHERN ITALIAN PASTA (I bet this is totally DIFFERENT from what you think is "pasta")
There is no "Bolognese" meat sauce. It is called Ragu' and comes from Bologna (you can use this ragu" on tagliatelle spaghetti, ravioli, tortellini and lasagna, so it is very useful). More importanly you can make a large amount of it and freeze it or refrigerate it and use it later. More important still: kids love it!
See how they make it in Italy (but beware: the Heston Blumenthal final recipe is his creation and not the original)
in Bologna they do not use Milk, but in Modena they do. Also true Bolognese Ragu' Contains both pork and beef. Tomatoes should be of the "San Marzano" variety.
Ragu' "Bolognese" with Milk (that would make it "Modenese")
In this day and age, where time is so important, I give you license to take shortcuts and simplify
Ravioli In northern Italy, when the filling is meat-based, ravioli change their name to Agnolotti. ravioli and agnolotti are usually eaten dry, or more infrequently, in a broth.
Tortellini these can be eaten dry or in a broth (see below)
Tortelli con la coda (tortelli with the tail) In Piacenza tortelli have a tail!
Casoncelli (Casunsei) Bergamo style
Casoncelli (Casunsei) Bergamo Style Detailed recipe
Casoncelli Bergamasca (Casunsei) Spanish Recipe
Casoncelli (Casunsei) Brescia style
Strozzapreti (Priest Stranglers)
Mariconde Unfortunately no English language video
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