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

Plain old spaghetti sauce can get boring fast, but these simple ingredient additions will take your sauce to the next level ...

One 24 OZ jar of Ragu Chunky Tomato, Garlic and Onion Pasta Sauce, Made with Olive Oil Sauce that stays close to the roots - Made with chopped vegetables that you can see for a well-balanced ...

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 ...

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.

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 ...

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 ...

Pour the sauce ... pasta machine to produce pappardelle (or cut into ribbons using a knife). Cook the pasta in salted boiling water until al dente, 2-3 minutes. Drain and serve with the duck ragu.

From a light summer garden pasta ... sauce. I took the Dutch oven off the heat and stirred in the remaining half cup of Chianti. While waiting for the pasta to finish cooking, we prepped the cheese.