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Donal Skehan’s three slow and saucy weekend ragus

Reinvent the classic Italian sauce with recipes that swap the classic beef for chicken, duck and lentils

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Lentil Ragu. Photos: Donal Skehan

Lentil Ragu. Photos: Donal Skehan

Porcini Chicken Ragu with Fresh Penne

Porcini Chicken Ragu with Fresh Penne

Duck Ragu

Duck Ragu

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Lentil Ragu. Photos: Donal Skehan

There is nothing quite like the slow blip of a meaty ragu sauce cooking away in a heavy-based pot and steaming up the kitchen windows on a cold autumn day to make you feel instantly at home.

My approach to cooking changes dramatically throughout the week, and weekends are a chance for food lovers to sink our teeth into cooking projects the busy week doesn’t allow time for.


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