Parmigiano-Reggiano Fonduta

• 1 cup (240 ml) heavy cream
• 1¼ cups (125

Pour the cream in a small pot and bring to a boil.

When the cream has reduced by half, transfer to a blender with the cheese and olive oil and blend until smooth. Serve warm.

Bring a pot of heavily salted water to a boil. (The water should have the salinity of broth.)

While you wait for the water to boil, add the Bolognese, red pepper flakes, and pomodoro sauce to a saut