Slow cooking takes time, but it can save you time by allowing you to double or triple your recipes and freeze portions for ...

They're both saucy, both hearty, and both pronounced the same way, but ragù and ragout are not the same thing. Let's break it down: Ragù is a class of Italian pasta sauces made with ground or ...

Ingredients: 2 4oz veal cutlets 2 sliced of prosciutto crudo 2 slices of fontina cheese 2 sage leaves flour, butter, olive oil, salt, pepper, white wine. Directions: Place one slice of prosciutto ...

Ragu is the traditional Sunday lunch for most southern Italian families: the tomato sauce the beef is cooked in dresses the first course of pasta, while the meat is served as a main course. 1 ...

1. Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced. 2. Meanwhile, in a large, deep skillet, melt the butter in the oil ...

Italian Ricotta fritters ‘alla puttanesca’ Like the famous 'pasta puttanesca', the bold sauce served with these golden fritters features tomato, olives, anchovies and basil.

Step 1 Bring a large pot of water to a rolling boil over high heat. Salt it generously. Step 2 Add the spaghetti; reduce the heat to medium-high and cook according to the package directions (for ...