An homage to a secret Tuscan recipe, this porcini-based sauce doesn’t need hours on the stove. By Ligaya Mishan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero.

Remove from the heat and add some lemon zest and parsley. Add a dash of the pasta water to the mushroom ragu, stir in, then add in the pasta. Mix this well, add in some of the breadcrumbs.

Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. To serve, toss the ragù through pasta and top with cheese (if ...

The recipe is one of my many favorite ways to use mushroom ragu - a hearty, saucy, roasted mushroom sauce that can be spooned over pasta, potatoes, polenta, or eggs. In addition to using it to ...

Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min. Spoon mushroom mixture onto toast slices just before serving.

Season with salt and pepper. 3. Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

This is wintery comfort food at its finest. This dish is based on something eaten frequently in Lecco - polenta, salsiccia, e funghi. Although it tastes particularly good in the mountain lodges of ...

Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an ... Spread a third of the mushroom sauce in the bottom of a deep baking dish.

@giadadelaurentiis’ Slow Cooker Short Rib Ragu! ️ It simmers away all day with almost no effort, transforming into the most rich, succulent pasta sauce for a special dinner. P.S. The secret ...