Think your Ragu has to filled with ground beef? Think again. While traditionally a meat sauce, we’ve developed flavors and textures in this sauce with multiple varieties of mushrooms. Serve a loaf of warm bread to sop up all the saucy goodness of this pasta dish. Use a Parmesan rind in your Ragu, soups, and stews to subtly infuse the dish with the flavors of the cheese. If the rind doesn’t dissolve during the cooking process, you can remove it from the mixture, as instructed in this recipe, or break it up with a fork into small, chewy pieces. While any pasta shape will work with this hearty vegetarian dish, we prefer penne or ziti; these noodles help capture every last bite of the chunky sauce.