In a traditional Ragù alla Bolognese (page 382), the ground meats are slowly cooked with tomatoes and red wine and stock, developing a velvety texture and deep, rich flavor. This “white” ragù streamlines the process and omits most of the tomato, producing a lighter and more delicate sauce with much of the complexity of the classic Bolognese. (And if you want to make it even lighter, you might use ground rabbit meat or turkey or chicken in place of the chopped beef.) Typically used to dress fresh tagliatelle, ragù di carni bianche is also delicious as a sauce for other pastas, lasagna, polenta, and gnocchi. This recipe makes enough sauce to dress two batches of my fresh tagliatelle; use half the sauce for one dinner, and freeze the rest for a great meal to come.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.