My husband and I took a cooking class in San Gimignano on our honeymoon a few years ago and still talk about the class to this day. All of the food we made was incredible, but the ragù was the standout dish. I’ve been making my slightly revised version of the ragù for years and it tastes just like I remember in Italy. The recipe has minimal ingredients, but is packed with flavor. I decided to make homemade fettuccine for this post, but by all means, use store-bought pasta if you’re in a pinch! Although I will say, the thin and silky smooth homemade noodles do make a difference in this dish and are worth making if you have the time.