Tagliatelle al Ragù
$28Six-hour beef and pork ragù, Parmigiano.
Our story
One rolling pin,
three generations.
Long before there was a restaurant, Auntie Pasto rented a narrow storefront with a single window and a secondhand pasta board. She rolled sfoglia by hand every morning, hung the strands to dry over the backs of chairs, and cooked whatever the market had that day.
Forty years later the same corner is still run by the family that opened it in 1983. The board is scarred but still in use. The ragù still takes six hours. And the handwritten rule on the kitchen wall has not changed: nothing leaves the stove that we would not serve our own family.
The building & the owner →“You cannot hurry a sauce. You can only keep it company.”