Wild Mushroom Ragu
This is my 30 minute version of a rich and hearty mushroom ragù. As long as you have sherry in the cabinet, all you have to get are some fresh mushroom for a quick weeknight dinner. While I serve this with nutty whole-wheat pasta, anything that suits your taste will work — if I have rough-cut fresh pappardelle, I'll use that, too. If you're lucky to have access to freshly foraged wild mushrooms, use them! Hen of the woods mushrooms and fresh chanterelles will greatly boost the flavor of the ragù. If you have a bit of truffle butter or a truffle on hand to grate (because we all wish we did), top each dish with a bit for a decadent treat. Click here to see Recipe SWAT Team: Pasta Dishes. 
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5
Bolognese
This is the classic ragù of Bologna, the city where I was born and raised. It is also the ragù that coated the homemade tagliatelle my mother would make on Sundays. This ragù, however, is also terrific over rigatoni, penne, and spaghetti.
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4.75
Italian Sausage
A hearty and meaty sausage pasta recipe from chef Michael White.
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4.6
Bison Sausage Ragu
An easy way to impart authentic flavors into a ragù is to use bison breakfast sausage. Blended with its original seasonings, it becomes a flavorful component of an already flavorfully rich Italian pasta sauce. 
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4
Short Rib Ragu
When the weather turns cold, we start to crave warm, comforting dishes like soups, stews, and braises. But who has time to sit at home twiddling their thumbs while a braise cooks in the oven for hours on end? Enter the slow cooker! This dish tastes like you slaved in the kitchen for days, but really, it couldn't be easier. Just prep the ingredients, set the timer, and wait for the slow cooker to work its magic. See all slow cooker recipes. Click here to see Heavenly Short Rib Recipes.
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4
Spring Vegetable Ragù
This simple yet delicious ragù is ideal served alongside branzino, grilled swordfish, lamb tenderloin, Cornish game hen, or salmon. Click here to see In Season: Fava Beans.
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4
This elegant little appetizer features shiitake mushrooms sautéed with a touch of garlic, shallot, and thyme. Sherry vinegar and wine add depth of flavor.
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4
Farro with Chicken and Chanterelle Ragù
Farro's nutty flavor is accentuated when toasted lightly in olive oil, and it is the perfect match for the earthy, delicate flavors of chanterelle mushrooms in this elegant yet easy main dish. Serve with a simple arugula salad dressed with lemon juice and extra-virgin olive oil to start. Click here to see A Pasta Cookbook for All Seasons.
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3.625
rigatoni
Chef Matt Abdoo of Pig Bleeker restaurant in New York City has the best of both worlds — he's half Italian and half Lebanese. He has all the best flavor combinations up his chef's sleeve! This version of one of his favorite recipes is a great way to enhance your pasta game with only a little extra effort. 
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3.266665
Uncooked Wild Turkey
Braising keeps this lean wild turkey meat moist and flavorful. Serve this dish as a first course, and this Roasted Wild Turkey Breast with Fall Vegetables recipe as a main course. Adapted from D'Artagnan.
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3
A seasoned chef and Wolfgang Puck Worldwide alum with more than 17 years of culinary experience, chef Taylor Boudreaux displays a straightforward approach with all his recipes, with an emphasis on local and seasonal. While always keeping in mind composition and the interplay of flavors on the plate, this hearty lamb ragù intertwines rustic flavors revamping a conventional dish with untraditional wild game. 
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2.98113
Short Rib Ragù
This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand. 
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2.2