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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] The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for spaghetti. [14]: 124 Satsivi, a Georgian dish of chicken in walnut sauce. Sausage gravy, a sausage-based white sauce served with or over biscuits in the American south. [15]
Juliette began by cooking the pasta and sausage before diving into the sauce. “It smells so good,” she said. “I topped it off with more parmesan cheese because I love parmesan cheese.”
Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream. [ 55 ] Yellow Polish sauce ( Polish : Żółty sos polski ) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender.
Duck à l'orange. Duck à l'orange, orange duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. [1] [2] Another dish called canard à l'orange is braised rather than roasted. In that case, it is cooked until spoon-tender. [3]
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the soup, water, tomatoes and tortellini in the ...
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."