The cannelloni stuffed with artichoke and sausage ragù are a rich and delicious first course, perfect for those seeking an ...

Peel the carrots and finely chop them and the celery into a half-centimetre dice. Peel and slice the onions into half rings, the thinner the better. Use a mandolin if you have one. Add the olive oil ...

Today we take a trip to Tuscany, more precisely to Siena, and for lunch, we refresh ourselves with a nice plate of pasta: pappardelle with white ragù of Cinta Senese! The heritage of recipes and ...

Ragù is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. There are hundreds of versions of ragù, but the classic one, the one that ...

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 ...

Serve the ragu spooned over the buttery tagliatelle and cover with grated parmesan and chopped parsley. Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a ...

Hang the linguine over a rack so that it can dry out slightly while you make the ragu. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and ...

We could all do with some warm comfort food right now, and nothing says ‘cosy’ quite like a filling pasta ragu. This recipe, from registered naturopathic nutritionist Jessica Shand ...

Oxtail is the perfect meat for cooking in the slow cooker. It’s full of flavour and becomes melt-in-the-mouth tender. Use the microwave to cook the potatoes for an easy gnocchi, or use shop ...

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Given my restaurants 40 Dean Street and 64 Old Compton Street are both Italian, I admit neither might be the first place anyone would turn to for Burns Night, a celebration of the Scotland’s ...