It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from ...

My favorite (perhaps because my Italian husband is so fantastic at making it) is ragù, a hearty, meaty tomato sauce that can ...

Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet ...

For him, for her, for them, for me: pasta al sugo finto (above), a hearty Tuscan “fake sauce” of onions, carrots and celery fortified by mushrooms with tomato paste-thickened tomato purée.

There are at least 350 different pasta types, so it makes sense that there's more than one long thin variety. We look at the ...

Here's how to make Rick Stein's sausage ragu with tagliatelle from scratch (you can also make the same recipe for shop-bought tagliatelle for ease). Sausage ragù with tagliatelle Serves ...

I grew up on Long Island, New York, where it's called sauce, not gravy (unless you're making it on a Sunday with a heckton of meat) and "cheating" with a jarred formula earns you a whack with a ...

"These pastas aren't pretentious; they're hearty, satisfying, and best enjoyed unapologetically — sauce dripping down your ...

Authentic hopes to shape the future of Champion by honouring its rich heritage while driving innovation and expanding its reach to new markets and consumers. Authentic added its plans to expand ...