Pheasant Ragù and Brodo | Chef Chris D’Ambro of Ambra

Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano | Chef Jake Stevens of Leeward

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg | Chef Rafiq Salim of Rolo’s

Australian Lamb Sugo, Fava Beans, Labneh, Mint | Chefs John DaSilva and Vincent Susino of Chickadee

Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101

Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia

Béchamel, Salsify Purée, Chimichurri, Parmigiano-Reggiano | Chef Evan Allumbaugh of Che Fico

Braised Lamb, Garlic Breadcrumbs, and Chile Threads | Chef Cindhura Reddy of Spuntino