Nothing is more italian than a pot of sauce cooking slowly for hours. These thick, rich stew-like sauces are distinct from their more liquid cousins, called sugu. Each region has its own special ragù. Here, we trace the flavors from north to south. Each sauce is paired with a specific pasta, and because the sauces cook for such a long time, there is plenty of time to take a look at the Technique column on page 22 to try your hand at making your own pasta. What a wonderful way to spend family time on a snowy winter day.