We started off with some crostini spread with some spicy 'Nduja and rapini preserved in olive oil- "Prodotti tipici" that Tom had brought back from Calabria this summer. The rapini tasted oddly but deliciously creamy on the toasts.
And the piece de resistance, the Bolognese… mmm. Ale told me that a Bolognese sauce doesn't have a lot of tomato sauce and shouldn't be very liquidy. It's more chunky with the meat and veg. Fantastic, comforting and I definitely tasted the love.