Nutty mushrooms and quick-cooking lentils come together for a flavor-packed, meatless take on classic ragù. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test ...

They're both saucy, both hearty, and both pronounced the same way, but ragù and ragout are not the same thing. Let's break it down: Ragù is a class of Italian pasta sauces made with ground or minced ...

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Lasagna is one of those dishes that is relatively easy to throw together and then just toss in the oven for a comforting meal ...

Chef Michael White shares a traditional pasta preparation from a quieter corner of Italy. Pungent lamb, dry red wine, sweet carrots, and bright tomatoes make for a deep, complex ragù. Taking the time ...

A classic that's always a hit with everyone: pasta Bolognese! With its homemade sauce with beef, vegetables, tomatoes and a hint of red wine, this pasta is a concentrate of comfort and flavor ;) ...

The Italian word ragù traditionally conjures a long-simmered meat sauce rich with aromatics and tossed with pasta. But who says meat has to be the main ingredient, anyway? A few successes cooking down ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. To accompany this week’s pasta-themed issue of FT Weekend Magazine, three chefs share their favourite offbeat ...

Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet ...