After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)

Marcella Hazan's Bolognese Sauce

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese.

This is a variation on the dish Jamie Oliver calls ''spag bol,'' a recipe most people, even Italians, call spaghetti bolognese. (Photo: Craig Lee for The New York Times)

Jamie Oliver’s Pappardelle With Beef Ragu

I love pasta and cooking. This is a variation on the dish Jamie Oliver calls ''spag bol,'' a recipe most people, even Italians, call spaghetti bolognese. (Photo: Craig Lee for The New York Times)

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: "Bolognese." So here it is: Ms Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

Marcella Hazan's Bolognese Sauce

NYT Cooking: This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.

Jamie Oliver’s Pappardelle With Beef Ragu

NYT Cooking: This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Oliver prepares his in a pressure cooker OR INSTAPOT

Classic Dishes You Should Master (If You Haven't Already) is a group of recipes collected by NYT Cooking.

Classic Dishes You Should Master (If You Haven’t Already)

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word:

Rao’s Pappardelle With Hot Sausage Sauce from The Hopeless Housewife

Rao’s Pappardelle With Hot Sausage Sauce

Rao’s Pappardelle With Hot Sausage Sauce from The Hopeless Housewife(Favorite Pins Ground Beef)

The Best Damn Pasta Dishes in NYC, Ranked via @PureWow  --  9. PAPPARDELLE ALLA FIESOLANA AT BAR PITTI  These slippery, flat homemade noodles arrive drenched in creamy tomato sauce with a sprinkle of parmigiano reggiano and smoked bacon. Swoon…

The Best Damn Pasta Dishes in NYC, Ranked

Grab a friend you can do that Lady and the Tramp thing with, because we're going on a city-wide pasta crawl and ranking NYC's best pasta.

Paparedelle with greens and ricotta:  NYT Cooking: This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.

Pappardelle With Greens and Ricotta

Spaghetti With Tomato, Bacon, Mint And Capers http://www.changeinseconds.com/spaghetti-with-tomato-bacon-mint-and-capers/

Spaghetti With Tomato, Bacon, Mint And Capers

What Katie Ate - Spaghetti with Tomato, Bacon, Caper and Mint

Pot Roast with Pasta - voted one of Chicago Tribune's best recipes for 2011. Making me hungry!

Pot roast Prep: 30 minutes Cook: about 2 hours Makes: 6 servings Leah Eskin tinkered with her mother's pot roast ounce dried porcini mushrooms 2 pound chuck roast Coarse salt and freshly

This recipe is by Amanda Hesser and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Jamie Oliver’s Pappardelle With Beef Ragu

Pappardelle with wild mushroom and tomato sauce (boscaiola)

Pappardelle Pasta in Wild Mushroom Sauce (Pappardelle alla boscaiola)

Pappardelle with wild mushroom and tomato sauce (boscaiola)

Sous vide duck breast and foie gras cubes on fresh pappardelle : @elle.belle.nyc - Duck breast - sometimes called duck steak - is the meatiest part of the duck. Searing our fresh duck breast makes for quick and easy dinner. Our smoked duck breast makes a great addition to any charcuterie platter, and our pre-marinated duck breasts offer added flavor and convenience. If you’re wondering where to buy duck breast online, you’ve come to the right place.

Sous vide duck breast and foie gras cubes on fresh pappardelle : @elle.belle.nyc - Duck breast - sometimes called duck steak - is the meatiest part of the duck. Searing our fresh duck breast makes for quick and easy dinner. Our smoked duck breast makes a great addition to any charcuterie platter, and our pre-marinated duck breasts offer added flavor and convenience. If you’re wondering where to buy duck breast online, you’ve come to the right place.

Recipe - Pappardelle and Shiitake Mushrooms in Saffron Cream Sauce

Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce

Pappardelle with Wild Boar Ragu by Anne Burrell : FoodNetwork.com

Pappardelle with Wild Boar Ragu

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