Let the liquid cook down until reduced by half, four to five minutes ... Stir in the grated Parmesan cheese, then serve the ...

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 ...

Preheat the oven to 180C/160C Fan/Gas 4. In a large ... a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper.

and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with ragù, béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top.

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 ...