Ragù
In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ( Bolognese sauce). Other types are ( Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on. Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables ( soffritto) in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as (white ragù). The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomat ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Bolognese Sauce
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna. is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing, and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, and different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. is customarily used to dress and to prepare . Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian , being more similar in fact to from the tomato-rich south of the country. Although in Italy is not use ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Neapolitan Ragù
Neapolitan ragù, known in Italian as or (), is a variety of ragù associated with the city of Naples. It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and with different fillings. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is ('doorman's ragù'). See also * List of sauces The following is a list of notabl ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Ragù Di Salsiccia
is a variety of ragù. The primary ingredients are tomato purée or chopped tomato and sausage, and additional ingredients can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt, and pepper. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours. See also * List of sauces * List of sausage dishes * Sausages in Italian cuisine * Bolognese sauce * Neapolitan ragù * Ragù In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the pr ... References {{DEFAULTSORT:Ragu alla salsiccia Italian sauces ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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List Of Meat-based Sauces
This is a list of meat-based sauces, consisting of sauces prepared using various types of meats as a primary ingredient. Meat-based sauces are commonly served with or over rice, pasta, or other starches. Thick meat-based sauces are sometimes used as sandwich fillings. Meat-based sauces * Amatriciana, an Italian sauce containing tomatoes and pancetta * Carbonara, an Italian sauce containing guanciale or pancetta and eggs * Caruso sauce, an Uruguayan sauce of ham, cream, nuts and mushrooms served over pasta. * Cincinnati chili, a regional ground beef and tomato sauce typically served over pasta or hot dogs. Similar sauces are served on chili dogs or Coney Islands in Michigan, Rhode Island, and New York. *Curry, a variety of southeast Asian-style sauces that can include meat, poultry, seafood, tofu, or vegetables braised with tomato puree, broth, coconut milk, yogurt, or other ingredients, often served over rice. ** Madras curry sauce is a south-Indian style red curry sauce. **Mass ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 million. Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest gross domestic product per capita in Italy. It is also a cultural center, being the home of the University of Bologna, the oldest university in the world. Some of its cities, such as Modena, Parma, Ferrara, and Ravenna, are UNESCO heritage sites. It is a center for food and automobile production (such as Ferrari, Lamborghini, and Maserati). It has coastal resorts such as Cervia, Cesenatico, and Rimini. In 2018, the Lonely Planet guide named Emilia-Romagna as the best place to see in Europe. Etymology The name ''Emilia-Romagna'' is a legacy of Ancient Rome. ''Emilia'' derives from the ''via Aemilia'', the Roman road connecting Pia ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, F ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Mirepoix
A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Historically including various meats before settling at its current meaning as a vegetable base, mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stock (food), stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called . Similar flavor bases includ ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Ragout
Ragout (, , ) is a stew served as a main dish. Etymology The term comes from the French ''ragoûter'', meaning 'to revive the taste'. Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Roman-era cookbook ''Apicius'' includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, ''garum'' (a fish sauce), ''passum'' (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The ''Apicius'' recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add ''passum'' ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Bari
Bari ( ; ; ; ) is the capital city of the Metropolitan City of Bari and of the Apulia Regions of Italy, region, on the Adriatic Sea in southern Italy. It is the first most important economic centre of mainland Southern Italy. It is a port and university city as well as the city of Saint Nicholas. The city itself has a population of 315,473 inhabitants, and an area of over , while the urban area has 750,000 inhabitants. Its Metropolitan City of Bari, metropolitan province has 1.2 million inhabitants. Bari is made up of four different urban sections. To the north is the closely built old town on the peninsula between two modern harbours, with the Basilica di San Nicola, Basilica of Saint Nicholas, the Cathedral of San Sabino (1035–1171) and the Castello Normanno-Svevo (Bari), Norman-Swabian Castle, which is now also a major nightlife district. To the south is the Murat quarter (erected by Joachim Murat), the modern heart of the city, which is laid out on a rectangular grid-plan ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Horse Meat
Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe and Asia. The eight countries that consume the most horse meat consume about 4.3million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. History Archaic humans hunted wild horses for hundreds of thousands of years following their first arrival in Eurasia. Examples of sites demonstrating horse butchery by archaic humans include: the Boxgrove Palaeolithic site, Boxgrove site in southern England dating to around 500,000 years ago, where horse bones with cut marks (with a horse scapula possibly exhibiting a spear wound) are associated with Acheulean stone tools made by ''Homo heidelbergensis,'' the Schöningen site in Germany (also thought to have been created by ''Homo heidelbergensis'') dating to around 300,000 years ago, where butchered horses are associated with wooden spears (the Schöningen spears, amongst the old ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |