Cook for an additional two minutes. Stir in the grated Parmesan cheese, then serve the sauce over hot, cooked pasta. To store ...

Peel the potatoes and cut into ½ cm slices. Place in a pan of cold water and simmer until just cooked. Drain well. Melt the butter in a pan and add the flour and mix to a smooth paste. Add the ...

There are many variations of ragu but what they all have in common is how they are cooked: low and slow, meaning low heat, ...

it becomes this incredibly beautiful ragu sauce. I love tossing the sauce with pappardelle pasta and served with parmesan cheese with a side of crusty bread or garlic breadsticks and a glass of ...

Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper.

After 40 minutes, it was time to add more red wine to the sauce. While waiting for the pasta to finish cooking, we prepped the cheese. Garten's recipe calls for grating half of the fresh ...

Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: ragù, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for ...

Toss with tagliatelle and finish with olive oil and a little more cheese. Then give thanks, for this is a fantastic meal. Featured Recipe View Recipe → So, too, is a breakfast of Saturday ...