This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù.

(Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.

This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to ...

The term ragu is a general term to describe a chunky meat sauce. In this case, my ragu recipe is made with slow braised chuck ...

Rick Stein shared his "traditional" homemade recipe full of sausage meat, double cream ... Here's how to make Rick Stein's sausage ragu with tagliatelle from scratch (you can also make the ...

Recipes to Excite, which celebrates everyday eating with built-in wow factor. This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't ...

For him, for her, for them, for me: pasta al sugo finto (above), a hearty Tuscan “fake sauce” of onions ... a child in college far away. Featured Recipe View Recipe → With your Sunday ...

Pour the sauce into a deep ovenproof casserole with ... Drain and serve with the duck ragu. *“Hospo”, short for hospitality, is a term used regularly in the hospitality industry.

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...

1. Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced. 2. Meanwhile, in a large, deep skillet, melt the butter in the oil.

and continue with the recipe from Step 2. Other Cheeses for Shortbread: Try Gruyère, Emmental, manchego, or another semihard melting cheese instead of the cheddar. Parmesan works well too.