Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.
Fresh tagliatelle is the traditional accompaniment for this ragu, but the sauce pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
The conundrum of perfect gnocchi: How can they be so light yet also so soulful and satiating? The accompanying osso buco ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.
Here is a meaty tomato sauce that doesn't need to cook for a long time to be delicious. The sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy -- where butter and cream, as well as milk, are essential to the cuisine.
The Maccioni family runs Le Cirque and Osteria Del Circo, two of New York's celebrated restaurants, and the menu bears the distinctive stamp of co-owner Egidiana Maccioni. This version is Egi's favorite way to prepare the Italian classic, and is adapted from "The Maccioni Family Cookbook."