Not just meat sauce – This is true Italian ragù 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 ...

In 1982, the Bologna delegation of the Italian Academy of Cuisine, after years of research consulting old recipe books, hundreds of families, cooks, and sfogline (pasta makers who specialize in ...

This vegan take on hearty tomato sauce tastes as rich as the original and satisfies comfort-food cravings. Share full article. 126. This bolognese bypasses beef but gets complexity from mushrooms, ...

Diana Chistruga. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

So, in 1928, roughly a year after his sauce his grocery stores, Ettore Boiardi joined forces with his brother Mario to establish the Chef Boiardi Food Company and founded their own factory in ...

The Atlantic Room’s Bolognese. Courtesy of Executive Chef John Ondo (Servings: 4 to 6) Ingredients: 1 lb. ground veal 1 lb. ground beef 1 lb. ground pork ...

Nobie's opened earlier this year in a snug 1930s bungalow in Montrose. Stayer operates the 57-seat restaurant with his wife, Sara, who serves as general manager and sommelier.