In a large Dutch oven or deep skillet, heat the olive oil over high heat. Add the beef, veal and pork and sprinkle with salt. Cook for about 15 minutes, turning occasionally.

Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Heat the olive oil in a large saucepan, add ...

This has to be my favourite dish, as it’s so reminiscent of my childhood. Historically meat ragù was slow-cooked in terracotta pots for up to 12 hours, which may seem absurd, but believe me the ...

Mary Contini recipe: Macaroni con ragu alla Napoletana. After the war, once meat was available, Annunziata and most of the mothers in Naples made this Neapolitan ragu nearly every Sunday.

During the mid-1800s, the two dominant ways of dressing pasta in Italy were "alla Genovese" and "alla Napoletana," both of which were characterized by nearly identical meat sauces.

Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often.

In choosing the seafood ingredients, you can replace clams with mussels, or use both. As for the fish, the wonderful part about this dish is that you can use leftover fish, not just fresh.

Bolognese ragù recipe. Serves: six people Ready in: four hours. Ingredients: 300g of beef mince; 150g of pork mince; 50g of unsalted butter; 50g of onion, finely chopped ...

Ragu alla Bolognese is on the menu — both meat and vegan versions. How to make authentic Bolognese ragu sauce, with tips and recipes from 4 Chicago chefs - Chicago Sun-Times ...

Add the nutmeg and stir. Add the wine and let it simmer until it has evaporated, about 25 minutes. Add the tomatoes and stir thoroughly to coat all the ingredients well.