Their meaty texture makes them a perfect substitute for meat sauces like bolognese and ragu, and their natural umami flavor adds a certain savoriness that you can’t even get from meat.

Want to master beef ragu? In this video, we explore the best way to cook it using short ribs and a sous-vide technique for ...

No one can resist the most rustic and indulgent Italian first courses, such as the famous amatriciana pasta or the timeless ...

Japanese food manufacturer Mizkan America is taking 50,000 square feet and will build out an “experience center" with a ...

The Mizkan Group, a global Japanese food manufacturer best known for its Ragu brand of pasta sauces, is moving its North ...

The company that makes Ragu pasta sauce and other food products will move its North American headquarters next year to ...

Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith ...

Preheat the oven to 150C/300F/Gas 2. Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour ...

Hang the linguine over a rack so that it can dry out slightly while you make the ragu. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and ...