Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until ...

The classic Emilian lasagne is probably the most emblematic of all lasagne recipes and involves the staples of the region’s cuisine: fresh egg pasta (plain or green pasta made with spinach, known as ...

Ragu alla Bolognese is no stranger to those of us who love Italian food. Originating in northern Italy, the classic sauce is made with a variety of meats that are slowly cooked until tender, along ...

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No matter how many times my fellow foodies label dishes as ravioli, lasagna or spaghetti, if it’s made of beetroot, eggplant, carrots or zucchini, it is not pasta. Spiralized vegetables, “zoodles” ...

Ragù alla Bolognese is no stranger to those of us who love Italian food. Originating in northern Italy, the classic sauce is made with a variety of meats that are slowly cooked until tender, along ...