Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. You can also use the basic lentil stew to make our ...

This is wintery comfort food at its finest. This dish is based on something eaten frequently in Lecco - polenta, salsiccia, e funghi. Although it tastes particularly good in the mountain lodges of ...

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 ...

In a large skillet, cook the Italian sausage and ground beef over medium heat, crumbling the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer ...

Armed with my Italian DNA, I decided to make gnocchi with a sausage ragu sauce. First and foremost was finding the best ingredients, and that meant a trip to Guercio’s on Grant Street for the ...

Top with the ragu then a layer of the pasta, then the pumpkin. Repeat and finish with a layer of béchamel. Scatter over the grated cheese and place in a 180°c oven for about 30 minutes.