Chef Michael White shares a traditional pasta preparation from a quieter corner of Italy. Pungent lamb, dry red wine, sweet carrots, and bright tomatoes make for a deep, complex ragù. Taking the time ...

Nutty mushrooms and quick-cooking lentils come together for a flavor-packed, meatless take on classic ragù. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test ...

In Italy, ragù simply refers to a slow-cooked meat sauce. Bolognese—ragù alla Bolognese—is just one regional variation that originated in Bologna and traditionally incorporates tomatoes, wine, milk, ...

Secchi uses a 2:1 ratio of pork sausage to ground prosciutto. This creates an abundant depth of flavor from the get-go. While we have used cured meat as a flavor booster in many dishes (like spaghetti ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Fresh pasta and duck are two things that some home cooks avoid. This recipe makes both simple: the pasta ...

Add Yahoo as a preferred source to see more of our stories on Google. Bolognese sauce - Zeljkosantrac/Getty Images Living in Italy, I have eaten a lot of delicious sauces. My favorite (perhaps because ...