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Plated turkey ragout. 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.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat ...
In Italian cuisine, ragù (Italian:, from French ragoût) is a meat sauce that is commonly served with pasta. [1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. [2]
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.
Today, Ragout fin is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal, offal and fish, chicken puree, thickened with egg white is commonly used. After the late-1980s BSE epidemic, the use of calf brain has become unusual even in high-quality Ragout fin.
Navarin is a French ragoût (stew) of lamb or mutton.If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.
The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in the 18th century. [ 6 ] The earliest documented recipe for a ragù served with pasta dates back to the end of the 18th century in Imola , near Bologna, from Alberto Alvisi, cook of the local ...
Neapolitan ragù, known in Italian as ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]) or ragù napoletano, is one of the two best known varieties of ragù.It is a speciality of Naples, as its name indicates.