Ragu sauce pairs best with wide, sturdy pasta shapes like pappardelle, tagliatelle or fettuccine. These pasta shapes are ideal because they can hold up to the hearty, thick sauce and capture more ...

Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time.By the end of this time all the milk should have been added and absorbed, and the ...

This meat sauce is the perfect example of Bolognese ... and the ragù should be rich with the texture of thick soup. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle ...

Add the tomatoes, broth, and browned pork and bring to a boil. Reduce the heat and simmer, partially covered, until the sauce has thickened somewhat, about 15 minutes. Meanwhile, bring a large pot ...

Add the crumbled haggis to the pot and cook until lightly browned. Remove and set aside with the pancetta. Next, make the soffritto. In the same pot, soften your chopped carrots, celery, and onion for ...

Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Heat the olive oil in a large saucepan, add ...

What it does take is patience. For the meat sauce to achieve its ideal texture, it must cook low and slow—around 3 hours—on the stovetop. Luckily, most of that cooking time is hands-off.