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Showing 3 of 3 recipes.

A quick yet luxurious bowl of silky tagliatelle coated in vibrant, herby Belazu Genovese pesto—ready in the time it takes to boil pasta.

Tender cannelloni tubes filled with creamy spinach and ricotta, smothered in rich tomato sauce, and baked until bubbling and golden.

A rich, slow-cooked Bolognese made with veal and pork, pancetta, and a delicate sofrito—served with tagliatelle and finished with Parmesan.