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Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef , often alongside small amounts of fatty pork .
The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef). Other types are ragù alla napoletana ( Neapolitan ragù , made with a variety of pork and beef meats which may include sausage ), ragù alla barese (ragù from Bari , sometimes made with horse meat ), ragù alla veneta (ragù from Veneto , a traditionally ...
Ragù, ragù alla barese, ragù alla bolognese (lit. ' Bolognese sauce '), ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù di salsiccia, ragù napoletano (lit. ' Neapolitan ragù ') Ribollita; Salsa tonnata, salsa verde; Sciusceddu; Stracciatella (soup) Sugo alla genovese (lit.
Bologna is renowned for its culinary tradition. It is the home of the famous Bolognese sauce, a meat-based pasta sauce. In Italy, it is called ragù and is substantially different from the variety found worldwide. In Bologna, the sauce is served primarily with tagliatelle, and serving it with spaghetti is considered odd. [113]
A classical Bolognese dish, made with tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide), with the traditional Bolognese sauce made of tomato and minced beef (NB: Although very popular abroad, a dish named spaghetti alla bolognese does not exist in the Italian ...
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Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8] Another basic sauce mentioned in the Guide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. [8]
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