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 ...

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.

Finally, add the red wine, tomato sauce, and the remainder of the broth ... Mediterranean Dish gives tips to serve the garlicky mushroom ragu with your favourite pasta, polenta, or even pearl ...

Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find ...

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 ...

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.

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.