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Bolognese sauce, [a] known in Italian as ragù alla bolognese [b] or ragù bolognese (called ragù in Bologna, ragó in Bolognese dialect), is a meat-based sauce associated with the city of Bologna. [2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Originating in Bologna, Italy, Bolognese is a rich and savory sauce that gets its incredible flavor from the long-cook method of sweating, sauteing and braising each ingredient, starting with the ...
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 ...
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 ...
Spaghetti al nero di seppia, spaghetti al pomodoro, spaghetti aglio e olio, spaghetti all'amatriciana, spaghetti all'assassina, spaghetti alla carrettiera, spaghetti alla chitarra con pallottine, spaghetti alla chitarra con sugo di agnello, spaghetti alla chitarra con ricotta, salsiccia e zafferano, spaghetti alla cipolla, spaghetti alla ...
Abbacchio alla romana [9] Bucatini all'amatriciana [10] Bruschetta: Cacio e pepe: Carbonara: Carciofi alla giudia [11] Carciofi alla romana [11] Coda alla vaccinara: Coppiette: stripes of dried meat (pork or horse), usually spicy Crostata di ricotta [6] Fiori di zucca: zucchini flowers filled with mozzarella and anchovies, battered and deep ...
Coda alla vaccinara (Italian: [ˈkoːda alla vattʃiˈnaːra]) is an oxtail stew in modern Roman cuisine [1] including various vegetables, notably celery. The tail is considered offal , nicknamed in Rome the quinto quarto ( lit.
La cucina ligure: piatti di ieri, ricette di oggi: 335 ricette: r e curiosità sulla tradizionale cucina ligure. Sagep. 1999. ISBN 8870587592; Nada Boccalatte Bagnasco e Renzo Bagnasco. La tavola ligure ovvero Le ricette tradizionali per la cucina d'oggi. Milano: Edi. Artes. 1991. ISBN 8877240032. Andrea Carpi, Fulvio Santorelli. [dead link ...