Described as the "The Gold Standard Meat Sauce" by the New York Times, this recipe is beloved by chefs around the world, and Patsy Lurie is no exception. Considered one of San Francisco finest home chefs, Patsy is a native San Franciscan whose Instagram @TableonCherry beautifully showcases her impressive culinary skills. Mother to Cathedral School for Boys alum Robert Fay (Class of '06), Patsy is adept when it comes to cooking delicious dinners for a family, and this dish is one of her favorites. Influenced by the flavors of Bologna, Italy, there is no garlic, but there is milk (non-dairy option available), butter and a hint of nutmeg. It might seem like an odd combination, but the milk and butter mellow the intensity of the acidic tomatoes, while the wine, nutmeg, vegetables and grass-fed beef create complex flavor. She will include fresh pasta, freshly grated Parmigiana-Reggiano cheese, and a bottle of Brunello from her personal collection. This recipe may be Marcella Hazen's, but in the hands of Patsy Lurie it comes to life deliciously! Prepared to serve 4-6 people and to be delivered on a mutually agreed upon date.