Search results
Results from the WOW.Com Content Network
A traditional pasta round that is thinner than spaghetti. [47] [48] Little worms [4] [49] Campania [6] Ziti: Long, narrow hose-like tubes [28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. [50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the ...
Ragù, an Italian meat-based sauce with numerous variations Barese ragù, an Italian sauce containing pork and lamb [10] Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta [11] Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for ...
A Mugello region and Casentino dish of tortelli dumplings of squared shape and bigger than the usual tortelli, with a filling made of boiled potatoes, Parmigiano-Reggiano cheese, nutmeg and salt, and served with a tomato sauce based on meat of beef or duck of wild boar
1. Cook the beef 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. 2. Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover. 3.
Makarony po-flotski (Russian: макароны по-флотски; lit. ' navy-style macaroni ') is a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of stewed or fried ground meat (usually beef or pork) and fried onions, usually salted and optionally peppered.
If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat. In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork , and sometimes regional sausages , cooked with vegetables and tomatoes.
If you're going with homemade sauce, this recipe yields an every day, hardworking red sauce, which should require no more than a small grocery haul and 30 minutes to make.
Ground meat (beef or veal, pork), soffritto (celery, carrot, onion), tomato paste, wine, milk Media: Bolognese sauce Bolognese sauce , [ a ] known in Italian as ragù alla bolognese [ b ] or ragù bolognese (called ragù in Bologna , ragó in Bolognese dialect ), is a meat -based sauce associated with the city of Bologna. [ 2 ]