Ragù alla Bolognese
This is based on the 1982 recipe notarized and deposited at the Bologna Chamber of Commerce in 1982. There are only minor changes which you can omit if you'd prefer to be completely traditional:
The addition of garlic to the soffritto and a bit more passata.
For the best flavour, it is important to seek out egg pasta (which can be found both dried and fresh).
The most traditional pasta to use would be tagliatelle but pappardelle works well too, particularly if you can only find egg pappardelle in the supermarket
Pancetta is the traditional and correct pork to use, however unsmoked bacon (rarely found in the US) can be ok, but smoked bacon will alter the flavour of the dish and definitely should not be used
Cinghiale Ragu
After spending a week in Tuscany eating various different ragus made of wild boar, this is an attempt to reproduce the same thing at home in KL
Spaghetti alla carbonara
Mostly authentic spaghetti carbonara with a bit of cream thrown in because lots of people do that, even though I know that bit's not authentic. Don't put much in though.