I used to think I needed to ultra-finely chop all the vegetables that went into a ragù to make them practically disappear ...

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 ...

Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an ... Spread a third of the mushroom sauce in the bottom of a deep baking dish.

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain ... "Anyone who has made the spicy mushroom lasagne from Ottolenghi Flavour ...

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.

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.

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 ...

The uncooked gnocchi can be frozen for 2 weeks. The mushroom ragù can be refrigerated overnight; add a little water when reheating.