In a large skillet, brown beef with onion. Drain if necessary. Add to slow cooker. Add diced tomatoes, tomato paste, tomato ...

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 ...

Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan.

Typically made of braised meat in a rich sauce of red wine and tomatoes, ragu is a beloved classic. Although meat like ground beef or pork often lend the dish its savory taste, they can be swapped ...

Many agriturismi dotting the Venetian countryside serve it, either on its own or, if you're lucky, as part of an always delightful ragù di cortile (a 'courtyard' mixed-meat ragù). Great-Grandma Maria ...

Here's how to make Rick Stein's sausage ragu with tagliatelle from scratch ... lightly beaten Two tsp salt For the ragù 400g pork sausage meat One tbsp olive oil One small onion, finely chopped ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ...

In a pan, heat the second tablespoon of olive oil. When hot, brown your lamb chops, about 3 minutes on each side, and add them to the ragù stock. In the same pan, brown the lamb stew meat for about 5 ...