My favorite (perhaps because my Italian husband is so fantastic at making it) is ragù, a hearty, meaty tomato sauce that can ...

This recipe is from Marcella Hazan’s “Essentials of Classic Italian Cooking,” which was re-released on the cookbook’s 30th ...

Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. The Bolognese sauce can be made up to a day ahead ...

There are all kinds of lasagna in Italy, and one of them doesn't have tomato sauce. Instead, it's layered with tiny meatballs ...

In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. Crack the eggs into the well and, using a fork, begin ...