But while you probably make certain pasta dishes on repeat without having to consult a cookbook, your version might be noticeably different to its original Italian recipe. Spaghetti bolognese ...

Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. The Bolognese sauce can be made up to a day ahead ...

Ragù is the perfect example of Bolognese cooking: rich yet well balanced ... Put in the minced beef and cook until it is medium brown in colour and nearly crisp, crumbling it in the pot with a fork.

It cooks by itself and you have only to keep an occasional eye on it to prevent it from burning. Make a big batch ahead and use it as part of relaxed pasta dishes, such as this bolognese pasta bake.

It clings to pasta ... You can prepare the sauce up to three days in advance and store it in the refrigerator in an airtight container until you’re ready to use it. To reheat ragu Bolognese ...

It’s perfect as written! I married into an Italian family—but I hold this up to anyone’s Bolognese!” If you don’t do beef, sub in ground pork, dark meat turkey, or whatever ground meat ...

3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with ...

Describing his lentil Bolognese as wonderfully "hearty", he pairs the lentils with pappardelle pasta. "But you could use tagliatelle ... the pasta to the lentil ragu, mixing well.

Mention spaghetti bolognese ... I do take liberties. I sometimes use herbs such as oregano and thyme, also bay leaf, and I include red wine. For this Thrifty January, use whatever pasta you ...