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After the early 1830s, recipes for ragù appear frequently in cookbooks from the Emilia-Romagna region. By the late 19th century the cost of meat saw the use of heavy meat sauces on pasta reserved to feast days and Sundays, and only among the wealthier classes of the newly unified Italy.
Ray's recipe for turkey corn chili takes only 25 minutes to prepare and uses simple ingredients like cooked turkey meat, chopped onion, chopped bell pepper, crushed tomatoes, chicken stock or ...
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]
This easy recipe includes cubed butternut squash (feel free to buy it pre-prepped), shredded rotisserie chicken, canned beans and tomatoes and other pantry staples, making it a breeze to whip up.
Heat 1 teaspoon of the oil in 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Heat the remaining oil over medium heat. Add the mushrooms, zucchini and onion and cook until they're tender. Add the garlic and cook for 1 minute.
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.
Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir.