 This delicious Tuscan ragù also called "sugo finto" (fake ragù) is made following the same principles of a meat ragù, just without the meat! To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier then usual so they'll still hold their shape once cooked. The sun-dried tomatoes, red wine and the plum tomatoes give the sauce it’s rich flavour. This is truly delicious and a great winter recipe for everyone!
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 Ciambotta it's a typical vegetable stew from the South of Italy and it’s packed full of goodness! It's usually served as a side dish but I love a plate on its own with just some toasted garlicky sourdough bread. It’s great served warm during winter time but it’s also very popular as a cold dish during the summer - it could be the cousin of a caponata! It’s so easy to make that you'll be surprised how tasty it is!
 Spaghetti Puttanesca is one of my many favourite pasta recipes and a great go to dish when you need to make a quick and easy meal. This one takes just about 15 minutes, and it's so good! Also, if you take the anchovies out it is a great vegan option too! Just pair it with a simple green salad and crusty bread for a delicious, quick and easy lunch or dinner.
Whether you’re vegan or not, you’re going to love this Ragù di Legumi - Legume Ragù! This recipe is made following the principle of a meat ragù but with legumes instead. The combination of beans, lentils and chickpeas gives the dish a complex flavour and texture, making it truly delicious and a great winter recipe for everyone.
 If you are late home from whatever reason and you are starving but you have no time to cook then make this Midnight Spaghetti, you are going to love it! This is another version of the famous Aglio Olio e Peperoncino but I love using sun-dried tomatoes as it's a great way to add extra flavour. It' such a simple pasta to make with very little ingredients so make sure you have good quality ingredients. Good quality olive oil and good quality spaghetti are key for a great Midnight Spaghetti.
 When mushrooms are in season I love making a good pasta alla boscaiola! Mushrooms and sausages are the key ingredients here. Buy the best sausage you can get and use nice meaty mushrooms. I have used a variety called cardoncello, which is a mix between an oyster and a king oyster mushroom.
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