Discard the bay leaves, then stir in the heavy cream, butter and minced fresh parsley ... re ready to use it, thaw it in the refrigerator overnight before reheating. Can you make ragu sauce ...

Italian food expert Anna del Conte shows you how to make the perfect ragù ... lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù.

Half of the ragu recipe is served here with pasta, the other half is used to make a potato-top pie for another time. See below for how to make it.

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 ...