This Bolognese recipe is the best recipe you can find online! The Bolognese sauce, which was invented in the Bologna reg ...

"It calls for a pound of ground beef (I like 93%), a jar of chunky marinara sauce, a pack of McCormick Thick and Zesty ...

Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically ...

Originated in Bari, Italy, in the late sixties, it is done almost like risotto, using a technique called risottatura ...

minced 4 bay leaves 2 tablespoons tomato paste 1 sprig rosemary Kosher salt and ground black pepper 1 pound penne, ziti or rigatoni pasta ½ cup lightly packed fresh basil, torn Whole-milk ricotta ...

The origins behind spaghetti all’assassina, or assassin’s spaghetti, are a little murky, but we do know that it came to be in ...

Ina Garten's orecchiette pasta has broccoli rabe and two types of sausage. It's packed with flavor and reheats well, making ...

Ina Garten's one-pot pasta with sausage and fennel is one of her most popular recipes. The easy dish is delicious and perfect ...

A combination of deeply browned tomato paste and canned whole tomatoes ... add 1 tablespoon salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups ...

But if you can find it, spicy, tangy Calabrian chili paste also works well. Fresh basil and dollops of ricotta complement the richness and intensity of the sauce. Pasta with Spicy Tomato and ...