In today's edition of the Dish, we're making something that is not only part of the culture, but the tradition of Italian American families.

Tuck Curren, owner of Biga, has kept himself busy in the years since his dish — pappardelle with ragu Bolognese — graced the ...

Harmons is making that easy with this bold and beautifully simple Romesco Sauce recipe from Chef Freyka. Made with roasted ...

Discover the delightful world of White Ragù with this Pappardelle recipe that promises to make your taste buds dance! Originating from northern Italy, this variation on traditional ragù features a ...

Downtown Mountain View is a haven for diners and walkers, especially with Castro Street being largely closed to traffic. With ...

Curtis Stone shares recipes for roasted lamb, crispy herbed potatoes, vanilla fudge, and more from the woman who inspired his ...

Furnari shaped his sausage pursuits into a business, moving it into its current location at 1440 Placer St. in October 2007.

While I have been known to break out a potato masher (and some chefs might even use an immersion blender) at the end of cooking to emulsify a sauce, Secchi straight-up beats his seared sausage and ...

The pasta is also important. Ragu alla bolognese is a meat sauce, and so doesn't lend itself all that well to spaghetti. What you need as ribbon like pasta such as tagliatelle, pappardelle or ...

A couple of years ago, I bought a box of Hamburger Helper on a whim and ... It features farfalle cooked in a savory sausage and fennel ragu, and it benefits from a few unexpected but welcome ...