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 ...

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 ...

This creamy mushroom ragu is made by browning chopped mushrooms in butter and olive oil, then flavoring the sauce with shallots, garlic, tomato paste and dried oregano. The pan gets deglazed with ...

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 ...