Sourdough Fusilli with Butter & Sage

Lasagna alla Bolognese is the heart and soul of Italian comfort food—often called the "Queen of Italian cuisine." Originating from the Emilia-Romagna region, this rich, layered pasta dish holds a special place in culinary tradition. While many variations of lasagna can be found around Italy and the world, the authentic version is a labor of love, crafted with pasta sheets, slow-cooked ragù alla Bolognese, creamy béchamel sauce, and Parmigiano-Reggiano cheese. The secret to an unforgettable lasagna is the slow-cooked meat ragù. The slower and lower you cook it, the better!

Instructions

1. Cook pasta according to packaging instructions. Stir frequently.
2. Heat pancetta over medium until crispy, set aside onto a plate.
3. In the same saucepan, heat the butter and sage. Cook on medium heat until butter turns brown and the sage wilts, then turn heat down low.
4. Reserve 1 cup of the pasta cooking water, then drain the pasta and add it to the saucepan of butter. Raise heat to medium-high and add ¾ cup of the water. Stir for 1 minute.
5. Toss in cheese and pancetta, adding more pasta water if necessary.
6. Serve with more cheese and salt and pepper to taste.