Some of my best memories were made in the kitchen with Mama, especially on pasta making days. There was something so special about watching her hands work the dough, teaching us how to knead it just right, then rolling it thin and cutting it into ribbons of tagliatelle. We’d sneak little pieces, flour on our faces, giggling while she pretended to be strict. Every region has its own shape and story — from these long ribbons to little gnocchetti from Sardinia, each one carrying its own tradition.

But the real magic happened at the stove. When the Bolognese had been simmering for hours and the whole house smelled like Sunday. In Florence, you’d find that same kind of reverence for tradition with a thick-cut Steak Florentine, simple and powerful in its own way. We’d race to the pot with a hunk of fresh bread, dipping it straight into the sauce before it was even served. That deep, rich flavor was everything. If this is Northern Italy at its coziest, then Spaghetti alla Puttanesca is its Southern counterpart — briny, bold, and a little rebellious.

Now, pairing it with a glass of Gratsi Red wine brings back those memories with a perfect balance. Its bold, smooth character matches the heartiness of the dish, elevating every bite. This is exactly the kind of dish you’d serve at an Italian-style apericena — where pasta, wine, and conversation stretch long into the night.

Step 1: Make the Fresh Pasta Dough

Pasta Instructions:
Mix all ingredients until a dough forms. Knead briefly, shape into a ball, cover, and let rest at room temperature for 20 minutes.

Step 2: Start the Bolognese Base

Sauce Instructions:
Heat olive oil in a large pan over medium heat.

Step 3: Build the Soffritto and Brown the Meat

Sauté onion, carrots, and celery with salt and pepper for 5 minutes. Add the meats, breaking them up, and cook for 10 minutes.

Step 4: Deglaze and Simmer the Sauce

Pour in the Gratsi Red, cook until evaporated. Stir in tomato sauce, basil, parsley, salt, and pepper. Simmer on low for 1 hour.

Step 5: Roll and Cut the Tagliatelle

To Assemble:
Divide dough into smaller pieces and roll through a pasta machine from setting 1 to 4. Cut into tagliatelle and let dry slightly.

Step 6: Cook and Assemble

Cook in salted boiling water for 2 minutes. Drain and toss with the Bolognese sauce. Finish with freshly grated Parmesan.