Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes.

Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Set the lid askew ...

A beautiful tomato and pork sausage ragu, savoury, sharp and built in one pot over a gas burner. Maybe one day he’ll walk down the isle of a supermarket and press his finger on a can of crushed ...

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