I was craving something simple yet flavorful, and an Italian-style ragu immediately came to mind. In Italy, "ragu" refers to ...

Put the red onion, celery heart, fennel bulb and pancetta into a heavy based pan with a good glug of olive oil, season with salt and pepper and cook on a medium heat until soft (about 12 minutes), ...

“No spaghetti pizza,” said one fan as another agreed, asking, “Could they just stick to sauces? I wonder what ... sharing that they’d “go with ragu cheese pizza.” ...

Creamy pasta sauces can be tricky to pull off. If made entirely with cream, they are heavy, and the rich dairy overpowers any other flavors in the mix. Lower fat dairy is prone to curdling and ...

Their meaty texture makes them a perfect substitute for meat sauces like bolognese and ragu ... long noodles like spaghetti, stirred into orzo or spooned over plates of cheese-filled ravioli.

Adding pork skin to the sauce ... of the pasta water. Return the pasta to the pot and add the reserved water, the ragù, the remaining 1 tablespoon of olive oil and the 1 cup of grated cheese.

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.