Ragù Di Salsiccia on:
[Wikipedia]
[Google]
[Amazon]
is a variety of
is a variety of 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 ...
. The primary ingredients are tomato purée
Tomato purée is a thick liquid made by cooking and straining tomatoes. The main difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
Differenc ...
or chopped tomato and sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
...
, 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
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* – Creamy sauce accompanies with seafood
*
*
*
*
*
*
...
* List of sausage dishes
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish.
Sausage dishes
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* K ...
* Sausages in Italian cuisine
A wide variety of sausages (, ; : ''salsicce'') are made in Italy, having evolved through the centuries into many regional varieties. The sausages will typically be either a type of fresh sausage (Italian: ''salsiccia fresca''), or a type of dr ...
* 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 preparat ...
* 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 ...
* 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