These pasta shapes are ideal because they can hold up to the hearty, thick sauce and capture more of its meaty goodness in ...

It doesn’t take a lot of ingredients (or a lot of money) to make a standout ragù alla Bolognese. What it does take is patience. For the meat sauce to ... back to this recipe every year as ...

For this recipe you ... Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce.

Nigel Slater's recipe uses beef ribs and fresh tomatoes for a no-effort dish with all the flavours that make spaghetti bolognese ... them and the garlic into the sauce. Slide the short-rib meat ...

The staff first tasted the meatballs when we started to develop the recipe for Streetbird ... and served with a rich, thick ragu (meat sauce) with a spoonful of ricotta and a shower of lemon ...

Pour the sauce ... pasta machine to produce pappardelle (or cut into ribbons using a knife). Cook the pasta in salted boiling water until al dente, 2-3 minutes. Drain and serve with the duck ragu.