This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal…
Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law's native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.
This recipe, known as Ragù di Stinco d’Agnello con Peperoni in the southern-Italian region of Abruzzi, where it originated, benefits from the additioin of bell peppers; their sweetness provides a…
In Italy, this dish is known as Ragù di Manzo e Funghi Porcini. The dried porcini mushrooms lend a lusty earthiness, and pancetta tossed in with the aromatics adds a…
Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them.
A lengthy simmer and a touch of milk give intense flavor and a tender texture to this traditional meat sauce
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