Sugo finto - a perfect example of Italian cucina povera - quite literally means fake sauce, or fake ragu. When meat was considered a rare and costly ingredient, sugo finto would instead be made, giving both the appearance and taste of a traditional ragu, but without the meat.

This recipe is a riff on a ragu alla monzese - a rich and creamy sausage and saffron sauce from the Lombardy region in Northern Italy.

Luxuriously creamy with a spicy kick to it thanks to our good friend ‘nduja, a spicy Calabrian salami paste. This sauce is kind of like a carbonara, with the creaminess coming from egg yolks and pecorino Romano.

Miso is the secret ingredient in this eggplant ragu. Rich, big, bold flavours galore. Perfectly paired with homemade ricotta dollops and fresh mint.

Sobrasada is a chorizo paste which forms the base in this punchy tomato sauce. A dollop of mascarpone adds a creamy element and offsets the heat in the sobrasada.

This quick and easy prawn linguine dish can be thrown together in minutes, packing a punch from mixed herbs and garlic.

This is my signature risotto that I have been making for the best part of a decade. I love the combination of fennel and prosciutto! So creamy, comforting and delicious.

A delicious and simple sugo made with fresh cherry tomatoes, served with a dollop of ultra-creamy burrata.

A garlicky spinach sauce served with chilli and fennel spiked sausage mince and hand-rolled garganelli pasta.

Delicate and summery zucchini and fior di latte filled cappelletti, served with a butter sauce, fresh basil and fiori di zucca.