Spaghetti alla bolognese Authentic Ragù alla Bolognese vs. Traditional Veal Ragù: What’s the Difference? Authentic Ragù alla Bolognese vs. Traditional Veal Ragù: What’s the Difference? The word ragù is one of the most misunderstood terms in Italian cuisine. Outside Italy, almost any meat sauce is casually called “Bolognese,” but in reality, a true ragù is much more than browned ground meat mixed with tomato sauce. A ragù is a slow-cooked meat preparation that develops its fla

Story of the Dish Sweet caramelized scallop, silky pea purée, crisp pancetta and mint oil balance sweetness, salt, richness and freshness. Ingredients 8 dry-packed sea scallops; olive oil; butter; 1½ cups peas; cream; Parmigiano; 4 oz pancetta; mint; pea shoots; lemon zest. Preparation Blanch peas and blend with butter, cream and Parmigiano, then sieve. Prepare mint oil and crisp pancetta. Pat scallops dry and sear in a very hot pan 1½–2 minutes, turn, add butter and baste. P

MUST KNOW Tecniche Fondamentali della Cucina Italiana (Essential Italian Cooking Techniques Every Serious Cook Should Master) Italian cooking is often described as simple. That description is correct only if we understand what simplicity really demands. A traditional Italian dish may contain only a few ingredients, but those ingredients leave nowhere to hide. There is no heavy sauce to disguise poor seasoning, no unnecessary garnish to distract from weak technique, and no com