It's simply a meat-based sauce that's cooked low and slow for several hours, then served over flat pasta like tagliatelle. And it's absolutely delicious! That's what inspired our Beef Ragu with ...

Add the beef mince and fry for 2-3 minutes ... Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan.

Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef ...

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...

Melt the butter in a pan and add the flour and mix to a smooth paste. Add the milk and cream and whisk to a smooth sauce. Add 50g of the cheddar, the mustard and check the seasoning. Fry the ...

Then, add the beef broth, pasta sauce, tomato sauce, fresh herbs, and bay leaves. Stir to combine. Step 4: Add the browned short ribs back into the pot and bring the mixture to a boil.

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 ...

Massive orbs of ground beef are set in a shallow pool of ragù ... Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” After baking, be sure to let the ...