Heat the oil in a non-stick pan over a medium-low heat. Lightly fry the garlic and then add the Mayor Diced Onions, the chilli along with a generous pinch of salt and fry for a further few minute. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 minutes. Season to taste. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following the pack’s instructions, drain and mix with the sauce and parsley.

In a pan, fry the onion and garlic and then add the diced carrots and bacon strips and let cook until soft. Add the minced meat, the Worcester sauce, curry powder and some pepper. Cook until the meat is well cooked. Add the tomato juices and Mayor Bolognese Sauce and let simmer for around 20 minutes on low flame.

In a pan, cook the onion and garlic. Then, add the minced beef followed by Polpa with basil and Kunserva. Add the wine and season with salt and pepper. In the meantime, cook the rigatoni al dente and once done drain well. Mix the cooked rigatoni with the sauce along with some grated Parmesan and place in a lightly greased dish. Put some more grated Parmesan on top and finish of with some fresh parsley. Place in the oven and cook until the cheese at the top melts and starts browning.

In a pan, lightly cook the onion and bell peppers and when soft, add the ground beef and cook well. Add the tomato juices and the Kunserva and let simmer for around 20minutes on low flame.

In the meantime, prepare the cheese sauce by mixing the Irkotta with the cheeses. Grease a dish with some oil and start assembling the lasagne starting from the meat sauce, lasagne sheets, meat sauce again followed by a layer of cheese mixture. Repeat this till all ingredients are used and cook in hot oven.

Toast the walnuts in a large, dry skillet over medium-high heat, stirring occasionally, until lightly browned, about 1 to 2

Cook the pasta according to package instructions. Add the pancetta to a saucepan and cook until it browns. Remove the pancetta from pan and place over paper towels to soak up some of the fat. Keep warm. 

Separate the eggs and whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks and set aside. Add the butter to the saucepan and melt. Add the minced garlic and cook until it starts foaming and gets aromatic, about a minute. Sprinkle the flour over the garlic and stir. Whisk in the milk and cook until the sauce thickens and coats the back of a wooden spoon. Season the sauce with salt, pepper and nutmeg. 

In a large pot of salted water, cook pasta al dente. Reserve 2 cups from the starchy cooking water. In

Fresh basil keeps much better and longer at room temperature with the stems in water.