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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]
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, known in Italian as ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]) or ragù napoletano, is a meat-based sauce associated with the city of Naples. [ 1 ] [ 2 ] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. [ 3 ]
1. In a large enameled cast-iron casserole, heat the olive oil. Add the carrot, celery, onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about ...
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1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil.
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
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