Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as ...

Render the sausage in vegetable oil until the sausage begins to color and separate into clumps. Add the onion, carrot & garlic and sauté until the onions are translucent, about 5 min. Turn up the heat ...

There are two ways in which you can enjoy this sumptuous southern Italian ragu: Dress the pasta with the rich, meat-flavored sauce and serve the pork and sausages as a second course (or for another ...

1. In a large skillet over med-high heat, add the 2 tbsp. olive oil and the sausage. Break up the sausage and cook until browned. Add the garlic and cook 1 more minute. 2. Lower the heat to med-low ...

This traditional ragu from Naples and southern Italy is different from northern Italian ragu in that there are no chunks of meat. It is flavored by cooking for a long time large pieces of meat, like ...

Bolognese has become one of the most misunderstood dishes outside of Italy. Often lumped in with any meat-and-tomato pasta sauce, the real Ragù alla Bolognese is something else entirely. Originating ...

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 ...

In this episode of Fusion Foods, I’m bringing together Italian and Korean flavors for a unique twist on pasta. Watch me ...

We’ll be the first to admit that most of the time when we have pasta with meat sauce, we’re using marinara from a jar and ground beef as the meat of choice. But sometimes, we find ourselves craving a ...

Place the onion, celery and carrot in a food processor. Purée. Brown the meat in a small amount of olive oil. Add the vegetables. Sauté until softened, adding additional oil if it seems dry. Season ...