This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It's something I make often and almost always have some in my freezer because ...
This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows ... it in the pot using a fork.
Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion.
Because of the length of time involved in cooking this, I feel it would be worthwhile to make at least twice the recipe. In Italy they sometimes use an earthenware pot for making ragu, but I find ...
Featured Recipe View Recipe → With your Sunday supper taken care of, you can turn to the rest of the week. … It is Thanksgiving Day in Canada, and I’m nothing if not polite. I’ll toast our ...
Try this recipe taken from Gwyneth Paltrow's Notes ... Fold the duck meat into the ragu along with the tomato purée and cook on very low heat, uncovered, for at least 1 hour and up to 4, adding ...
Pour the sauce into a deep ... (or cut into ribbons using a knife). Cook the pasta in salted boiling water until al dente, 2-3 minutes. Drain and serve with the duck ragu.