In a large Dutch oven, heat 1 tablespoon oil over high heat. Add half of the pork to the pot and cook, turning occasionally, until browned on all sides, about 6 to 8 minutes. Using a slotted spoon ...

This rich, slow-simmered ragu sauce combines hearty meat, tangy tomatoes and aromatic herbs for a deeply flavorful sauce that ...

This pork stew needs long, slow cooking to become meltingly tender. The pangrattato, toasted sourdough breadcrumbs, add a fantastic crunch. Preheat the oven to 160°C/gas mark 3. Heat 3 ...

This is one serious lasagne – made with pork rib ragù, homemade pasta sheets and drizzled with basil oil. Equipment and preparation: you will need 20 x small, foil, takeaway style tray ...

A beautiful tomato and pork sausage ragu, savoury, sharp and built in one pot over a gas burner. Maybe one day he’ll walk down the isle of a supermarket and press his finger on a can of crushed ...