Mafaldine with Sunday sugo, braciole and meatballs [Mark Perrier, Osteria Savio Volpe] from Vancouver Eats: Signature Recipes from the City's Best Restaurants (page 182) by Joanne Sasvari

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Roast pork neck bones for 2 hours. Can substitute other sturdy dried pasta for Mafaldine pasta, and Parmesan cheese for ricotta salata cheese, and pecorino cheese or Grana Padano cheese for Parmesan cheese.

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