This is one of those bountiful braises that you make when you want to delight a big table of family or friends, offering them an assortment of tender meats and pasta dressed with the braising sauce. Like other slowly cooked braises, this gives you two courses from one saucepan. Serve pasta dressed with the meaty-tasting tomato sauce as a first course—there’s enough to dress 2 pounds of rigatoni. And then serve the pork, veal, and sausage as a second course. Of course, you don’t have to serve it all for the same meal. Use half the sauce to dress a pound of pasta, freeze the rest, and you have a future meal all ready to go. And after serving the ragù, take any leftover bits and pieces of meat, shred and chop them up, clean the meat from the veal-chop bone, and blend all of it in with any leftover sauce. I bet you’ll have enough sauce with meaty morsels for a lasagna or other baked pasta—yet another meal from that one big braising pan.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.