Food and family

Sometimes I serve this delicious ragù with testaroli, a Tuscan pancake, that is cut into thick strands like pasta. However, it can be something of a labour of love to make, which is why I’ve suggested using bought pappardelle here. Or, you can make fresh pasta and hand cut it.
Jude

Everyone always goes crazy for this classic when I make it. I’ve made it in various shapes over the years, both loaf and round, but often come back to this way as it means you use one pan. The mixture of mince gives you the best of both types. If you want to just use beef, don’t use lean mince or it will be very dry!
Jude

Parmigiana meatloaf with arrabbiata sauce

SERVES 6 PREP + COOK TIME 1 HOUR 30 MINUTES

2 slices white bread (90g)
½ cup (125ml) milk
1 tablespoon olive oil