Add and reduce milk, and then wine. Pour in whole milk and cook until evaporated, then add dry white wine and do the same.

Mario Carbone is the chef behind the iconic Italian restaurant Carbone. He gave me the recipe for a Bolognese pasta that's perfect for chilly winter nights. The pappardelle covered in a comforting ...

When it comes to choosing an Italian meat sauce to top a plate of homemade pasta, nothing beats a simmering pot of Bolognese. And nobody does it better than Italian cooking teacher and cookbook writer ...

The main reason for adding milk to the meat, Mazzei explains, is that its mellow profile works to balance flavour, acidity, ...

When it comes to choosing an Italian meat sauce to top a plate of homemade pasta, nothing beats a simmering pot of Bolognese. And nobody does it better than Italian cooking teacher and cookbook writer ...

Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its tomato-free cousin, white Bolognese, certainly can be. This rustic sauce made from ground meat, white wine, aromatics and ...

Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, food culture research, and as an avid traveler, she joins Travel + Leisure ...