This slow-cooked beef ragù is perfect for batch-cooking and ... Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground ...

In Italy they sometimes use an earthenware pot for making ragu, but I find that a heavy enamelled ... Next add the minced beef, crumbling it in the pot with a fork. Add salt to taste, stir ...

This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce makes the perfect hearty sauce for pasta. The slow cooking makes the beef extra tender and means you can use a ...

The meat sauce, usually a ragu or bolognese, can be made in advance to allow the flavours to meld. The bechamel sauce is a simple mixture of butter, flour, and milk. But Mary Berry makes her white ...

As we step into the heart of Tuscany with chef Damiano Carrara, we discover the secrets behind this beloved local dish.

Bolognese is a form of ragu. Both types of pasta sauces contain meat—usually beef, pork, veal and pancetta. Ragu ...

Tender beef is slow-cooked with aromatic vegetables, mushrooms, and herbs, creating a rich and savory ragu sauce. The pappardelle pasta, with its wide and flat shape, perfectly complements the robust ...

There are many variations of ragu but what they all have in common is how they are cooked: low and slow, meaning low heat, ...

An homage to a secret Tuscan recipe, this porcini-based sauce doesn’t need hours on the ... that could achieve true meatiness without meat. She thought back to Acone and the power of porcini ...

Good morning. Lent began on Wednesday, the start of a commemoration of the 40 days Jesus spent in the Judean Desert, fasting ...