This hearty, reviving recipe from Genevieve Ko isn’t just quick and budget-friendly, it’s full of deep, rich flavors.

Here’s a streamlined Bolognese sauce that is ready in under an hour in a pressure cooker and tastes like you spent three times as long to make it. Julia Levy is an eater, maker and dabbler 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 achieve its ideal texture, it must cook low ...

Stir in the grated Parmesan cheese, then serve the sauce over hot, cooked pasta. To store leftover ragu Bolognese, let it cool to room temperature, then transfer it to an airtight container.

If you’re not in a rush and you want a meat sauce with a deep, rich flavour, try making slowly simmered ragù alla bolognese.

This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù.

Mary's controversial bolognese is as gorgeous as she is. Even though it's a bit of an everyday dish, it will be loved by young and old. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a ...

3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with ...