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 ...

Living in Italy, I have eaten a lot of delicious sauces. My favorite (perhaps because my Italian husband is so fantastic at ...

Snip off and discard any string or netting from the beef and cut the meat into eight large pieces ... cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour ...

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 ...

This is also where the celebrated ragù (meat sauce) was developed, a fundamental component of lasagna alla Bolognese, the most traditional form of the dish. Layers of pasta were combined with ...

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.

I grew up on Long Island, New York, where it's called sauce, not gravy (unless you're making it on a Sunday with a heckton of meat) and "cheating" with a jarred formula earns you a whack with a ...

Pour the sauce into a deep ovenproof casserole with the duck legs. Bake, covered, for 2 hours until the duck is very tender. You should be able to stick a fork in the leg and the meat should fall ...

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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 contain meat, doesn't start with a soffritto, and that only cooks for 10 minutes a ...