"This is one of Frank’s most popular dishes, and is also available as a take-home meal."

“With so many variations of this classic dish I thought, ‘Why not add another!’” – Shannon Bennett. You'll need to begin this recipe 3 hours ahead.

This vegetarian bolognese will have you happy to skip the meat.

Begin this recipe at least 4 hours ahead.

"Mince and sausages are great to have in the freezer. I have both in my freezer right now, on hand, ready to go when needed," says Kirsten Jenkins.

Known for turning traditional recipes on their heads, Yotam Ottolenghi scouts the next big thing to take centre stage in his version of an Italian classic. And he’s found a winner in this prawn bolognese.

Over pasta? Embrace the bolognese in pie form with this comforting cold night staple.

"From start to finish, this bolognese is made in one roasting pan – the pasta cooks directly in the sauce. It may seem counterintuitive to chop dried manicotti or cannelloni, but there is a method to the madness: it’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work – just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like." - Yotam Ottolenghi.

We can bet you've never had bolognese like this before.

"Cumin, coriander and cinnamon - as well as lamb rather than the traditional beef - give this classic meat sauce a little spin. Since the sauce makes enough for 900g of pasta, I make it on a lazy Sunday and freeze half of it (or all of it, in two batches) for a no fuss weeknight meal or weekend dinner later on."

An iconic Italian dish reimagined as a vegan masterpiece. Recipe by Shannon Martinez.

A bolognese pie is like a miniature shepherds pie, perfect for when you can't find pasta.

Recipe by Shannon Martinez.

“Combine this with fresh tagliatelle and you have a version close to the original ragù from the city of Bologna. This recipe travelled across the Atlantic with the Italian migrants, and the classic American dish was born. Some recipes call for the use of milk in the ragù. I am not a fan. But, that said, butter and cheese added at the end of cooking is, I suppose, a substitute for this thinking. My other pet hate is plonking the sauce on top of plain pasta – terrible. You need to have the pasta emulsified with the sauce” - Shannon Bennett.

Serve this impressive vegetarian ragu with your favourite pasta. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.