Unlike the pasta fritta popular in southern Italy, which was invented as a resourceful way to use leftovers, it’s believed that fried ravioli are the result of a chef’s mistake. In the 1940s, a chef ...

Braciole simmered in rich Sunday gravy is about as comforting as Italian-American cooking gets—thin slices of beef rolled ...

Sausage is browned in a pan to build the base of this gravy. The roux is flavored with chicken broth rather than just milk, and the sausage gravy is deeply colored and flavorful from thyme, black ...