For the ragu, heat the oil in a large flameproof casserole ... Add the bacon and fry for a further 1-2 minutes. Add the beef mince and fry for 2-3 minutes on each side, or until just browned.

This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

Hello there, friends! Today, I’m bringing you a true Italian classic—Genovese Beef Ragu with Pasta! This dish is all about ...

And it's absolutely delicious! That's what inspired our Beef Ragu with Linguine Pasta recipe. Only instead of slaving all day over a hot stove like grandmom, we put our slow cooker and Instant Pot ...

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...

A traditional meat ragu generally takes about an hour to cook, but this express version, ready in under 20 minutes, delivers maximum flavour in minimum time. Gluten-free express lamb ragu tagliatelle.

Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid ...

Namely, Bolognese sauce. The recipe, which is much more of a meat ragout than a sauce—name notwithstanding—depends on hours of cooking to break down the ingredients and quietly push them ...