Heat oil in a Dutch oven over medium heat. When oil is hot, add lamb and brown on all sides, turning with tongs and working in batches as needed. As cubes are browned, move to a platter. Add onion, ...

Traditional red ragu and ragu alla bolognese can take an entire day to make, depending on how strict your Nonna is. But, as always, Ray has found a way to shorten the process while still delivering ...

Sometimes, listening to the pundits and ponderers, I get the feeling that cooking is my duty. It’s good for the environment; it’s good for my health; it’s good for society; it’s good for my family; it ...

Using leftovers in new dishes can add even more flavor to the recipe. In this case, rotisserie chicken adds a delicious roasted flavor to a simple ragù sauce. I love this particular recipe, and if I ...

Serve Ragu Bolognese with Tagliatelle with a bold Sangiavese wine, a hunk of crusty bread and maybe a fresh green salad Matthew Leavitt Ragu Bolognese with Tagliatelle is a simple pasta dish with big ...

About 15 years ago, traveling along the Italian Riviera, I’d had all I could take of the brave new Italian foods I had just discovered: walnut cream sauce and sun-dried tomatoes and gnocchi and fresh ...

This hearty ragù, from chef Josh Laurano of Manhattan’s La Sirena, features both little riblets and tender chunks of sparerib meat in a rich tomato sauce. Adding pork skin to the sauce makes it extra ...

I named these chicken meatballs "Uncle T's Meatballs," after my Uncle T, who took me fishing when I was young. But the Uncle T here is universal, a tribute to every Italian-American uncle. The staff ...