The spaghetti, which locals whisper is the best in Washington state, arrives looking deceptively simple. This isn’t a dish buried under a mountain of unnecessary garnishes or zigzagged with reduction ...

For seafood lovers, the cioppino is a Seattle-meets-Italy revelation, with the Pacific Northwest’s bounty of seafood swimming in a tomato broth that’s been developed with the kind of patience that can ...

Any Italian worth their own salt will undoubtedly spend a Sunday afternoon carefully bringing together a homemade ragu ...

Ragú is a major player in the jarred sauce industry, delighting consumers for almost a hundred years. Now, the company is trying to make a name for itself with a new product that isn’t pasta sauce, ...

I love this simple, satisfying pasta dish. Remove the sausages from their casings, and you have perfectly seasoned meat for this ragu – so Italian ... pasta through the sauce until the beans ...

Spaghetti is not the right shape of pasta for thick, meaty sauces like bolognese. Tagliatelle is better as it gives more surface space for the ragu to cling to. Sophie said it's a much better ...

Using a couple of forks, shred all the meat in the sauce – you are looking for a ragu-style consistency ... meal about to be devoured. Serve with pasta.

When it comes to perfecting a simple pasta sauce, we all have our own tricks and tips. For me, I can recommend throwing in a little cream cheese to round off a tangy sauce and add a little thickness.

Bored of using the same bolognese recipe? It can be difficult to temper the acidity of the tomatoes when making a meat sauce for your pasta, but there is one lesser-known ingredient that can help ...