Add the milk, bay leaf, and rosemary; bring the liquid to a simmer, then reduce the heat and simmer, stirring occasionally,
until the ragu is thick and the meat is tender, about 30 minutes.
Not exact matches
Add the pasta and 1/3 c of the reserved pasta water to the cauliflower
ragu and stir and toss over medium heat
until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce.)
Cook the
ragu, stirring occasionally,
until the lentils are tender, about 12 to 15 minutes.
Either of those simmered low and slow
until creamy, with some butter and cream, and maybe even some cheese thrown in are absolute heaven underneath a pork
ragu or a pile of garlicky shrimp.