ミートソース（Meat sauce）は、ボロネーゼ（ラグー・アッラ・ボロニェーゼ、イタリア語: ragù alla bolognese、ボローニャ方言: ragò a la bulgnàisa）に類似した、日本の洋食におけるパスタソースの一種。日本ではパスタのうち、スパゲッティに乗せることが多く ...

Return the meat to the pan, add the red wine and bring ... Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black ...

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

Fall apart, braised short ribs in a rich red wine sauce served ... longer a short rib ragu, this recipe works with any kind of shredded beef like a chuck roast. Once the meat is braised and ...

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 ...

This process tenderizes less expensive cuts of meat, breaking them down into a rich sauce. Today, most people would consider ragu an Italian dish; one of the most well-known is Bolognese.

Lasagna may be one of the oldest types of pasta, dating back to before the first recorded mention of it in 1282. The wide, flat sheets are baked in layers with fillings such as ragu (meat sauce), ...

Her weeknight Bolognese is one of my favorites, so I was excited to try another "Barefoot Contessa" red-sauce pasta when I found the recipe for her baked rigatoni and lamb ragù. While Garten's ...