Traditional Slow Cooked Ragu
For many Southern Italian families, Sunday lunch is all about il ragù—a dish rich in tradition, love, and ritual. Growing up, Sundays were filled with the irresistible aroma of a slow-simmering ragù bubbling away for hours. Back home, the kitchen became a lively hub of preparation, storytelling, and even prayer. From Slow: Easy, Comforting Italian Meals Worth Waiting For by Gennaro Contaldo (Pavilion Books). Photos: David Loftus.
Traditional Ross Fil-Forn
Serves 8 Prep time 2 hours Ingredients 60ml Monini Extra Virgin Olive Oil 15g butter 1 medium onion, peeled & finely chopped 500g pork shoulder, cut into 2cm cubes 200g minced pork 200g minced beef Salt and pepper 50ml dry white wine 2 tbsp Mutti Doppio Concentrato Tomato- Paste 1 tin Mutti Polpa 2 bay … <a href="https://served.mt/michael-diacono-ross-fil-forn/">Continued</a>
The Famous Timpana
Serves 8-10 Prep time 3 hours Ingredients 1 medium sized aubergine Vegetable oil to fry 125g pork liver, chopped into 1cm cubes 500g mince pork 500g mince beef Salt and pepper 2 heaped tbsp Mutti Doppio Concentrato Tomato Paste 2 tins Mutti Polpa 2 tbsp sugar 4 fresh bay leaves 2 veal brains (optional but … <a href="https://served.mt/michael-diacono-timpana/">Continued</a>