A Sunday roast wrapped together with mac 'n' cheese. What could be better?
Lamb and rosemary ragu with pecorino crumb
Lamb and rosemary ragu with pecorino crumb
Get your saucy fix with these 20 ragu recipes
A ragu at any time of year is great but come autumn, this Italian favourite hits different. These tasty bowlfuls answer the cooler weather’s call for rich, so-tasty pasta allies, from a classic bolognese to a silky seafood version. Get the bowls and forks out, it’s time to get on the sauce.
Prawn, cod and mussel ragu
This seafood ragu will make any day better.
Stefano Manfredi's easy ragu alla potentina (pork ragu)
Ragu alla potentina
Using pancetta is a great way to build flavour into dishes, such as this deliciously rich pork ragu from Basilicata.
Lamb and smashed pumpkin ragu
Lamb and smashed pumpkin ragu
Begin this recipe at least 3 hours ahead.
Beef cheek bolognese
Begin this recipe at least 4 hours ahead.
Pork ragu with peas and spinach
Pork ragu with peas and spinach
This pork ragu and orecchiette is the perfect way to lift up your midweek blues.
Roasted chicken in tomato and tarragon ragu
Roasted chicken in tomato and tarragon ragu
Roasting the chicken creates next-level flavour that's made for this tomato and tarragon sauce. Perfect as an easy weeknight dinner option, this warming and juicy pasta is sure to be a household favourite.
Sausage and pancetta ragu with white beans
This easy Italian dinner is perfect cold weather comfort food.
Ricotta gnocchi with quick prawn ragu
Ricotta gnocchi with quick prawn ragu
“Something rather exciting happens when you treat prawn meat like mince. The edges turn crispy and caramelised, attracting all the sugars from the tomatoes and wine to cling to its unruly surface.” This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Photography by Rob Palmer.
Hand-cut spelt pappardelle with slow-cooked pork ragu
If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Photography by Rob Palmer.
Yotam Ottolenghi's ultimate traybake ragu
Ottolenghi's ultimate tray bake ragu
Serve this impressive vegetarian ragu with your favourite pasta. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.
Saffron lasagnette with pork sausage and fennel ragu
Saffron lasagnette with pork sausage and fennel ragu
"Fennel's aniseed flavours just work so well with pork, making this a traditional pairing." – Joel Valvasori-Pereza
Pork, rosemary, fennel and chilli ragu lasagne
Pork, rosemary, fennel and chilli ragu lasagne
"Dig into warm layers with this classic ragu lasagne featuring a hint of chilli," says Phoebe Wood. You'll need to start this recipe 5 hours ahead.
Saffron and cinnamon lamb leg ragu
Saffron and cinnamon lamb leg ragu
This slow-cooked lamb leg will have you glad it's winter. Begin this recipe 5 hours ahead.
Ragu di maiale e manzo (pork and beef ragu)
Ragu di maiale e manzo (pork and beef ragu)
Ragus are highly savoury, rich, meat-based sauces. Lamb ragu in Abruzzo, hare ragu in Tuscany and the well-known bolognese ragu in Bolonga. Local and seasonal, utterly Italian.
