Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own ...

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat.

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

Stir and stir again, without ever stopping, with patience and perseverance, because polenta requires time and love, like all ...

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 ...

Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium heat in a thick, heavy-bottomed pan, and add the sausage. Sauté until the sausage is brown on the outside but still ...

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 ...

White beans, sausage, and broccoli are a classic Mediterranean combination. Instead of broccoli, I use broccolini, because it is more tender and the stems don't need peeling. Preparing the dish with ...