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.

This is my family’s version of Bolognese sauce. My Nonna used to make it every Sunday for our family dinner. As children with ...

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

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 ...

Add the carrots, lentils and the stewed steak, then pour in the tomatoes, red wine and vinegar. Bring to the boil, then cover and simmer for 40 minutes, stirring occasionally to prevent it from ...

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.

Fold the duck meat into the ragu along with the tomato purée and cook on very low heat, uncovered, for at least 1 hour and up to 4, adding splashes of water if necessary to keep it from drying ...