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magazine beef shank and sausage ragu with whole grain spaghetti
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
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No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.
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This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.
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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.
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Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.
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These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
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This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.
5.0
(4.78)
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Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
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4.0
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You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.
3.5
(3.53)
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These seven tips will send your next pasta to new heights.
Chris Morocco
Restaurants
Sorry, but it’s true.
Alex Delany
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From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Culture
Bon Appétit
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Culture
It's not just for show—it's what's for dinner.
Christina Chaey
Videos
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù using Barilla® Vero Gusto Heritage Marinara sauce.
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Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
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Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.