Hang the linguine over a rack so that it can dry out slightly while you make the ragu ... carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add ...

Serve: Serve the braised beef ragu sauce over your favorite al dente pasta ... Reduce the heat in the pan to medium-low and add in the onions, celery, and carrots. Brown the vegetables for 6-7 minutes ...

Remove and season well with salt and pepper. Add onions, carrots and celery to pot. Cook, stirring often, until wilted, about 20 minutes. Return meat to pot and add wine. Bring to a simmer and ...

Snip off and discard any string or netting from the beef and cut the meat into eight ... Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat ...

The shredded carrots impart a sweet flavor, a bright orange color, and some distinct texture that enhances the ragu. Though beef is classic, you can use other ground meats, including lamb, pork, ...

Piedmont is known for truffles, cheese, beef, and Barolo wine, and the region in northwest Italy has signature dishes you can ...

Good morning. There’s a term in Italian cooking, cucina povera. It translates literally as “kitchen of the poor,” but in ...

Dot the dumplings on top of the beef. Cook, covered, for 20 minutes, then uncover and cook for another 10 minutes. Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.

This week's featured recipe blends rich, savory flavors with a subtle kick, creating a satisfying fusion dish served over wide, tender pappardelle pasta.

Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee cake.