Rich, hearty and deeply satisfying, this homemade ragu sauce is ... tomato sauce, tomato paste, bay leaves, sugar, salt, thyme, oregano, cumin, nutmeg and pepper. Bring the mixture to a boil ...

Add the tomato paste and continue to cook over a high heat fr a further 2 minutes. Still over a high heat, add the wine, nutmeg, salt and pepper and the stock. Bring to the boil, then turn the heat ...

The Star’s Beef and Fennel Ragu uses a slow cooker — an inexpensive ... Simply add fresh fennel and a jar of fire-roasted red peppers, both widely available in the produce section of well ...

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.

Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts.

Drain and rinse. Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta. Recipe courtesy of Girl in the Kitchen by Stephanie Izard ...

They're tender, with an extra-crisp exterior, and served with a rich, thick ragu (meat sauce) with a spoonful of ricotta and a shower of lemon zest. Serve with toasted sourdough or country bread ...

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.