Beef, pancetta, soffritto, tomato, and two hours. The authentic Bolognese sauce recipe from the city that invented it and certified it in 1982.
Ragu' alla bolognese
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FEATURE
Master the Italian Basics
Every great Italian dish starts from a handful of basics. Learn to make a slow-simmered ragù, a silky béchamel and a good pizza dough, and dinner is half done. Master pastry cream, sponge cake and shortcrust, and you can bake most Italian desserts. These are the foundations Italian cooks rely on every day.
The pizza dough is a basic preparation made with flour, water, yeast, oil and salt from which you can obtain various types of pizza.
Pizza dough
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Pastry cream is one of the most widely used preparations in confectionery: enjoy it on its own, or use it as a filling for tarts, doughnuts,…
Pastry cream
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Béchamel is a creamy cooking sauce that gives an extra boost to first courses, main dishes and side dishes. Discover the recipe with tips for…
Béchamel sauce
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Genoese pesto is a traditional Ligurian condiment based on basil, pine nuts, Parmigiano Reggiano, Pecorino, garlic and oil. Discover doses and recipe!
Genoese pesto (Pesto alla genovese)
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Three ingredients, one ratio to get right. GialloZafferano's potato gnocchi — the classic Italian recipe, with and without eggs, soft every time.
Potato gnocchi
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Making fresh egg pasta will be a breeze by following our tips to prepare the dough, the sheet, and the various shapes! Here’s the recipe
Homemade pasta (sheets and shapes)
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Master the art of Crepe Batter: Sweet & Savory Crepes for any occasion. Fill them with your favorite ingredients. Discover the recipe!
Sweet and savory crepes (Basic recipe)
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Italian meringue is made with sugar syrup and can be used raw or flambéed to garnish a variety of desserts. Discover the recipe!
Italian Meringue
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Heavy cream, powdered sugar, vanilla — three ingredients and ten minutes. The classic chantilly cream recipe that works on everything from…
Chantilly cream
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Sponge cake is the most famous basic pastry preparation: eggs, sugar, flour and potato starch are transformed into a soft dessert to be…
Sponge cake
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Polenta is a traditional and ancient preparation, rich and substantial, typical of the regions of northern Italy based on corn flour and water.
Polenta
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Ladyfingers are classic biscuits, simple and versatile. So soft and frothy they can be enjoyed alone or as a base for tiramisu.
Ladyfingers
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Vegetable broth is a basic recipe to flavor risottos, soups, and many other dishes. Discover how to prepare it at home starting from vegetables!
Vegetable broth
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Choux pastry is a light and delicate dough, which is generally used in cooking to prepare cream puffs with both sweet and savory fillings. Try it now!
Choux pastry (pâte à choux)
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Fresh tomato and basil sauce is the Mediterranean condiment par excellence. Home made, it is perfect served with different kinds of pasta shapes!
Fresh tomato sauce
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The sourdough starter is a fermented dough in which bacteria and lactic ferments develop, favoring natural leavening.
Sourdough starter
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The frittata (egg dish), one of the most classic and simple recipes, is made from eggs, flavored with cheese, and can be enhanced with a…
Frittata (Egg-based dish)
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Shortcrust pastry is one of the most widely used base preparations in pastry making, great for making tarts, cookies, and tartlets! Discover…
Shortcrust pastry
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Beef broth is a fundamental preparation in cooking that serves to accompany and flavor many recipes. Discover here the recipe to make it at home.
Beef Broth
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