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Bolognese sauce. Bolognese sauce, [a] known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
In Italian cuisine, ragù (Italian: [raˈɡu], 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.
15th or 16th centuries. Main ingredients. Onion and beef, veal or pork. Media: Genovese sauce. Genovese sauce, known in Italian as sugo alla genovese or " la Genovese ", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and ...
Penne alla vodka. Penne alla vodka (Italian: [ˈpenne alla ˈvɔdka]) is a pasta dish of penne in a tomato and cream sauce with a small amount of vodka, and sometimes small meats and vegetables such as sausage, pancetta or peas. Sometimes other pasta shapes are used. The alcohol is said to intensify and accentuate flavors in the dish.
The balls are then breaded and fried before being served hot, either alone or paired with a dipping sauce. Although meat is a traditional arancini filling, many restaurants offer vegetarian ...
The sauce is made with just lemon zest, butter, olive oil, and minced garlic, which all work together to give the dish a burst of flavor. The sharp Parmesan cheese also adds a nice hint of richness.
Cookbook: Alfredo Sauce. Media: Fettuccine Alfredo. Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [1]
Fra Diavolo sauce. Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil. [1] The sauce is made by sauteing chopped onions in olive oil, then adding ...