I used to think I needed to ultra-finely chop all the vegetables that went into a ragù to make them practically disappear ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, ...

Chard 220 g (da pulire) Type 00 flour 150 g Remilled durum wheat semolina 50 g Eggs 2 Water q.b. To prepare the cannelloni ...

After the fennel softens and the flavors meld, tomato paste is introduced to the mix. You also have the option to add chicken ...

In a large skillet, cook the Italian sausage and ground beef over medium heat, crumbling the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer ...

Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. You can also use the basic lentil stew to make our ...

Getting the ragu ready on a Thursday night is ideal here; you get to have an easier time on Friday and the ragu tastes better after a night in the fridge. Remove 400g spicy Italian sausages from ...

Top with the ragu then a layer of the pasta, then the pumpkin. Repeat and finish with a layer of béchamel. Scatter over the grated cheese and place in a 180°c oven for about 30 minutes.

While I have been known to break out a potato masher (and some chefs might even use an immersion blender) at the end of cooking to emulsify a sauce, Secchi straight-up beats his seared sausage and ...

My ragùniverse, if you will. Here’s what I learned: Secchi uses a 2:1 ratio of pork sausage to ground prosciutto. This creates an abundant depth of flavor from the get-go. While we have used cured ...