For a weeknight ragu, stir in a jar of prepared marinara sauce and a Parmesan cheese rind. You can cut the rind off of any block of Parm, and it’ll bring a bit more umami to the final dish. I like to ...

When I invented the cascatelli pasta shape, I wanted a shape that would hold a lot of sauce, and one that I could really sink my teeth into. This recipe showcases those features. The sauce sticks ...

1. Bring a kettle of water to a boil. 2. In a bowl, place the dried mushrooms. Pour enough boiling water over the mushrooms to cover them. Soak for 20 minutes. Strain and reserve the soaking liquid.

Chef Max Robbins shared two dishes perfect for the change in seasons. Chef Max Robbins joined "Good Morning America" from the Windy City on Thursday to share a delicious weeknight meal that's great ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most have some meat as a base. This is the version I created, ...

Mushrooms are one of the most versatile vegetables in the world. Their meaty texture makes them a perfect substitute for meat sauces like bolognese and ragu, and their natural umami flavor adds a ...

Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with ...

I love mushrooms and had to try the pasta with mushroom ragu when I saw it on the menu at La Tavola. It was so satisfying and hearty. I’d love to be able to make this for my dad, who recently became ...

1. In a deep flameproof casserole large enough to hold all the pasta and sauce, heat the oil over medium-high heat. Add half the mushrooms and cook, stirring occasionally, for 8 minutes, or until most ...

This image released by Milk Street shows a recipe for Pasta with Sausage and Porcini Mushroom Ragu [Milk Street via AP] Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its ...