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Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat ...
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds. Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low.
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Discover the full potential of ground beef with a collection of 45 delicious recipes, perfect for lunch, dinner, and appetizers!
Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for spaghetti. [14]: 124 Satsivi, a Georgian dish of chicken in walnut sauce. Sausage gravy, a sausage-based white sauce served with or over biscuits in the American south. [15]
In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer ), the meats are removed and may be served as a separate course without pasta.
[11] [12] [13] A version of the academy's recipe for American kitchens was also published. [7] The academy's recipe confines the ingredients to beef cut from the plate section (cartella di manzo), fresh unsmoked pancetta (pancetta tesa), onions, carrot, celery, passata di pomodoro (or tomato purée), meat broth, dry white wine, milk, salt, and ...
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