Place a pot over a low heat, add a little oil and then a little butter, add the onions, garlic, celery and thyme ... thickened at this stage. While the ragu is cooking you can prepare the pasta.

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 ...

Recipe contributor Jackie Charlesworth Stiff, Frederick, Colorado Thickened with Parmesan and a bit of cream cheese, this luscious garlic ... sauce gives the beef in this short rib ragu another ...

Add the onion, garlic, celery and rosemary to ... 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.

It shouldn’t be a surprise that I love making a ragu with fresh ... In a large sauce pot or Dutch oven, lightly brown bacon over medium heat. Add onion and garlic and sweat by cooking until ...

Add the garlic and fry for 30 seconds ... Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. The Bolognese sauce can be made ...

Ingredients (serves eight) For the ragu 800g beef mince Two onions Two carrots Two celery sticks 25g rosemary One garlic clove 25g ... One teaspoon ground nutmeg Parmesan Salt Pepper To assemble ...