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Get the Best-Ever Pozole recipe. PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON ... A staple dish for any traditional Italian-American feast of the seven ... Get the Vegetarian Mushroom Gravy ...
The recipe calls for sliced pepperoni, yellow onions, red bell pepper, pepperoncini peppers, and sun-dried tomatoes. To amp up this Italian-inspired recipe, Fieri also opts to use dried-out ...
Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]), 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. Two distinctive features are the type of meat and how it is used ...
Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa .
Writing in Bon Appétit, the Italian-American chef Carla Lalli Music notes that "American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream (because it dulls the flavor of the cheese)." [50] The dish has its enthusiasts and its detractors.
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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]
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