Based heavily on the official Ragù alla Bolognese recipe listed by Accademia Italiana della Cucina, this bolognese sauce uses very little tomato, but has a rich, umami-filled, and a sweetness brought forth by milk. Definitely different from your typical bolognese sauce, but still delicious!

Poaching fish in a rich blend of tomatoes, olive oil, and sea-water sounds crazy, right? This light, fresh, delicate Italian dish is just crazy enough to be called that - Acqua Pazza or Crazy Water! At its core this is a clean, simple dish that could easily be a weeknight meal that’ll make everyone think you spent hours on it. And add a little toast for a surprising crunk to your bite!