Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker ...

The thought of store-bought marinara sauce doesn't have to make you cringe. Here are 14 of the options you may come across, ...

I tried red sauces from major and specialty brands like Prego, Classico, and Rao's Homemade to find the best preprepared ...

This rich, slow-simmered ragu combines hearty meat, tangy tomatoes and aromatic herbs for a deeply flavorful sauce that ...

Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet ...

Luscious, pillowy gnocchi take so well to so many different types of sauce, and there's plenty of room to experiment. Try one ...

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

The sauce itself got watery enough to slide off the pasta, acting more like a puree than the chunky treat it was fresh out of the jar. This separation helped dilute the taste of the tomato paste I ...

For him, for her, for them, for me: pasta al sugo finto (above), a hearty Tuscan “fake sauce” of onions, carrots and celery fortified by mushrooms with tomato paste-thickened tomato purée.

Ripiena, or stuffed pasta like tortellini and ravioli, are likely already so flavourful and thick that they don’t need much ...