I recently made Ina Garten's baked rigatoni with lamb ragù from her new cookbook. The pasta recipe tastes like a cross between a bolognese and baked ziti. While the prep takes a lot of work, Garten ...

In today's the Dish, we're making an easy meal perfect for fall entertaining that you can put on the table and enjoy right along with your company. Barbuzzo's pork ragu is a hearty, red gravy. We're ...

Casarecce pasta with our ragu just made to Nonna Nina and Nonno Nicos' recipe. Ragu is a slow-cook process whereby we cook the meat very slowly in the sauce, which enables the meat to become extremely ...

Get the recipe to make a delicious pasta with vegetable ragu. If you're in the mood for authentic Italian, look no further. Italian chef Fabrizio Facchini shared his recipe to make a delicious ...

My husband has an interesting way of suggesting recipes I should make. Once, he came home from the supermarket and said, “Blueberries are on sale, so I bought some and a refrigerated crust for you to ...

No one does pasta better than Italy. In Bologna, the capital of the Italian food hub of Emilia-Romagna, Tagliatelle al Ragu—flat ribbons of past smothered in a delectable meat sauce—is an iconic dish.

Ragu doesn’t have to feature meat or tomato – this one is a sublime, buttery sauce brimming with leeks, parmesan and cream With a roll and a goo, ragu is a satisfying word. It comes from the French ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Garganelli is a type of ridged, tubular pasta that’s traditionally made by rolling squares of dough around a wooden stick, known as a bastoncino, along a grooved board or pettine. While you can ...