Food

Variations on Ragù

October 13, 2012

Our favorite recipes for Ragu, from classic Bolognese to rabbit ragu flavored with tarragon.

See the RecipeChristopher Hirsheimer

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

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

Rabbit Ragu with Garganelli — This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.Todd Coleman

See the RecipeTodd Coleman

Tagliatelle Bolognese — At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. See the recipe for Tagliatelle Bolognese »David Hagerman

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