After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)
Maggiano’s Baked Ziti and Sausage Casserole - Maggiano’s Little Italy is an American casual dining restaurant specializing in Italian-American cuisine that is aimed at “re-creating the classic pre-World War II dinner house featuring family size portions”.