Hearty Pasta Sauces

From a classic beef ragu to a veal sauce with red, green, and yellow peppers, these hearty, meaty pasta sauces—served with pasta, bread, polenta, or even on their own— make comforting autumn meals.

Veal Pasta Sauce with Peppers
Veal Pasta Sauce with Red, Green, and Yellow Peppers
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."Christopher Hirsheimer
See the RecipeChristopher Hirsheimer
Spaghetti Carbonara
Spaghetti Carbonara
Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream.Todd Coleman
See the RecipeMaura McEvoy
See the RecipePaolo Destefanis
Turkey Tetrazzini
Turkey Tetrazzini
This cheesy, pea-studded noodle casserole is a great way to use up leftover Thanksgiving turkey.André Baranowski
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili, whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans), is an enduring American classic. See the recipe for Cincinnati Chili »James Oseland
See the RecipeChristopher Hirsheimer
See the RecipeAndré Baranowski
See the RecipeAndré Baranowski
Ragu Enriched with Chicken Livers
Chicken livers add a particular gamy depth to rustic ragù made with several kinds of meat. See the recipe for Ragù Enriched with Chicken Livers »André Baranowski
See the RecipeAndré Baranowski
See the RecipeHelen Rosner
See the RecipeAndré Baranowski
Fettucine with Artichokes and Chicken
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon. See the recipe for Fettuccine with Artichokes and Chicken »André Baranowski
Garganelli with Peas and Prosciutto
Garganelli with Peas and Prosciutto
Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.André Baranowski
Spaghetti alla Carbonara
Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying.André Baranowski
Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.James Oseland
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. See the recipe for Barbecue Spaghetti » Todd Coleman
Tagliatelle with Poppy Seeds and Prosciutto
Tagliatelle with Poppy Seeds and Prosciutto
Poppy seeds lend their toasty aroma to a creamy pasta dish based on one served by chef Matthew Accarrino at SPQR in San Francisco.Maxime Iattoni
Spaghetti all'Amatriciana
This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon. See the recipe for Spaghetti all'Amatriciana »Todd Coleman
Classic Manicotti
A little ham added to the ricotta filling for this classic baked pasta imparts an extra layer of richness.Landon Nordeman