Unlock the bold, rich flavors of this secret spicy Italian sausage ragù a hearty sauce perfect for pasta lovers craving a kick. This easy-to-follow recipe combines Italian sausage, aromatic spices, ...

Add the juice of 1/2 lemon and 1/2 cup of the cooking water from the green bean pot. Raise the heat if needed to simmer, stirring constantly, until the ragù is glossy, about 5 minutes. Add more water ...

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It trades ground beef for Italian sausage, macaroni for farfalle (or your favorite short pasta shape), milk for heavy cream, and a premade sauce mix for an explosion of flavors that includes ...

This easy lasagna recipe yields classic results in a fraction of the time thanks to a few strategic shortcuts. Here's how to ...

Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even ...

Ingredients. 2 x 400g cans whole plum (Italian) tomatoes, with juice. 1 tbsp olive oil. 3 Italian pork and fennel sausages, casing removed. 2 medium fresh fennel bulbs, trimmed, finely sliced ...

Pasta with green bean ragu. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù. Food styled by Simon Andrews.

How a Master Italian Chef Makes Rag ... Secchi uses a 2:1 ratio of pork sausage to ground prosciutto. ... since it’ll finish cooking in the sauce. Deliberately break up the meat.