To store leftover ragu Bolognese, let it cool to room temperature, then transfer it to an airtight container. Refrigerate it for up to four days, making sure to reheat it thoroughly before serving.

Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet ...

This recipe needs a large slow cooker. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid ...