This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

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

A traditional meat ragu generally takes about an hour to cook, but this express version, ready in under 20 minutes, delivers maximum flavour in minimum time. Gluten-free express lamb ragu tagliatelle.

Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find ...

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

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...

Ragout is a stewed meat dish that was revised over many decades into what we know and recognize today as ragu. Initially, it was a dish only for the affluent because meat was too expensive for ...

Excellent satisfaction with the size of the meal. • Low saturated fat per 100g. • Excellent source of fibre. • Very poor satisfaction with the quantity of vegetables. • Only OK satisfaction with the ...

Excellent satisfaction with the size of the meal. • Low saturated fat per 100g. • Excellent source of fibre. • Taste testers very unlikely to purchase. • Very poor satisfaction with the quantity of ...