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 ...
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 ...
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.