For step-by-step photos showing how to make this recipe, or to print, please see the original: Mushroom Ragu Regardless of how I'm using this ragù (scroll up for a list of ways to use it), I ...

Introduction When it comes to the ultimate cold-weather comfort food, few dishes can compete with a slow-simmered short rib ...

Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot. Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfort flavors.

Comfort food needn’t take hours to prepare — not even a rich, meaty ragu. Instead of spending half a day stirring a pot of sauce, take a few shortcuts to get a meal that’s quick enough for a ...

Here that recipe’s building blocks are reimagined as a ragù, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness. Two notes for shopping. If you can find dark ...

It’s just the recipe for when you want something more special than store-bought pasta sauce without the hassle of making an elaborate ragu. Just a few basic ingredients simmer together for about ...

I was at my mom’s house the other day, paging through a vintage magazine that seemed to have suddenly resurfaced while she ...

Pour the olive oil into a 4-litre heavy pot with a lid. Over medium-high heat, brown the meats, breaking up the sausage with a wooden spoon, about 10 minutes. Add the salt, pepper, thyme, and 1 ...

Trim the excess skin and fat from all of the meat. Cut the meat into small bite-sized pieces and set aside for the ragu. Place the bones in a large saucepan with just enough water to cover.

This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice. Heat the butter and oil in a heavy-based ...