This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice. Heat the butter and oil in a heavy-based ...

James Martin's classic winter warmer is comfort food at its best - and great for making ahead of time. For this recipe you will need ... while you make the ragu. For the ragu, heat the oil in ...

Yes, this ragu recipe freezes beautifully and is an excellent ... Make sure to heat it thoroughly for the best flavor and ...

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An homage to a secret Tuscan recipe, this porcini-based sauce doesn’t need hours on the stove. By Ligaya Mishan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero.

Serve the ragu spooned over the ... a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can possibly be.

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 ...

Recipes to power (and refuel you after ... Here’s where to find the best raw bars and cooked versions. Eating in New York City Canned white beans are a hero of weeknight cooking: cheap, easy ...

The Maiales like to share this ragu with their family whenever they’re back in Adelaide ... This is an extract from The Broadsheet Italian Cookbook, which features 80 recipes from Australia's best ...

Enter: pork ragu. It’s the perfect comfort food and though it takes a few steps to make the foundation of your sauce, most of the work is done while all the ingredients simmer in a large pot on ...

Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.