And i add flour and pifrmg of nutmeg. but like most cooks in this region, there s only one pasta barbara would consider using and it ain t spaghetti, folks. here are my tagliatelle, handmade pasta. beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. parmigiano reggiano, aged 24 months. i m ready. you re ready? yeah. oh, thank god. don t judge me. i ve had to wait 10 torturous minutes for it to cook. enjoy it. oh, thank you. artusi uses lean veal so it s a much quicker ragu to make than a modern, slow-cooked beef bolognese. oh, bello. it s smells incredible. oh yes, yes, yes. cheers. cheers. is it good? very good.