All throughout August, chef Orazio d’Elia is reimagining five classic Italian pasta dishes at Da Orazio Pizza + Porchetta. For $22 per dish, the flavours of d’Elia’s and Maurice Terzini’s childhoods will be given a new spin.

Fresh sardines replace anchovies in linguine alla puttanesca and house-cured, rare-breed pork is used in a sauce for bucatini all’ amatriciana. Cavatelli alle cime di rapa and spaghetti alla carbonara also feature on the limited-edition menu. We can’t go past the most classic of them all, though – bolognese. D’Elia uses Wagyu to add richness and flavour. Here’s the recipe.

Tagliatelle Bolognese

Serves 6

3 tbs extra virgin olive oil
100g carrots, finely chopped
100g onions, finely chopped
100g celery, finely chopped
5 cloves garlic, finely chopped
4 bay leaves
2kg Wagyu beef mince
2 tbs tomato paste
500ml tomato purée
1 cup red wine
Tagliatelle pasta

Heat olive oil in a large pan over medium heat. Fry carrots, onions, celery, bay leaves and garlic together, then add meat and cook until all the juices start to reduce down. Add red wine. Once reduced, add tomato paste and purée, salt and let simmer slowly until all the fat and oil come up on surface of the sauce. It should take about 2 hours. Taste and season to your liking.

Cook the pasta in plenty of salted boiling water until al dente. When cooked, add to sauce and serve.

The “back to the classics” menu at Da Orazio Pizza + Porchetta is available throughout August.