Garlic: The minced garlic infuses the sauce with bold, aromatic flavors. Dry red wine or beef broth: The liquid deglazes the pan, lifting flavorful bits from the bottom and adding depth to the sauce.

Diana Chistruga. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

NEW RAGÚ ® x Hot Ones™ Limited Edition Heat Pack features three new fiery flavors with progressively hotter flavors for a limited time only MOUNT PROSPECT, Ill., Jan. 7, 2025 /PRNewswire ...

If you think about it, it’s sort of like she’s making a shortcut beef stock right in the pan. Sure, it won’t have quite the same flavor as a browned meat ragu, but it’s not worse — just ...

Ragu alla Bolognese is no stranger to those of us who love Italian food. Originating in northern Italy, the classic sauce is made with a variety of meats that are slowly cooked until tender, along ...