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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 Cardinal [7] Barnaba Chiaramonti, later Pope Pius VII. In 1891, Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook. [8]
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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Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta. Recipe courtesy of Girl in the Kitchen by Stephanie Izard/Chronicle Books, 2011.
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.
The cocule are ball-shaped dumplings made of potatoes, bread crumbs, eggs, pepper, parsley and pecorino cheese and baked with tomato sauce and cacioricotta cheese: Corzetti ai pinoli: Liguria: Corzetti fresh pasta, dressed with pesto or alternatively with a walnut or mushroom sauce (the latter called Tocco de funzi, in Genoese dialect)
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Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.