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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.
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. [7]
Ragú was acquired by Chesebrough-Pond's, which later merged with Unilever, before its sale to Mizkan. The Ragú pasta sauce line consists of smooth Old World Style sauces, [ 6 ] Chunky sauces, [ 5 ] bold Robusto! sauces, [ 7 ] as well as organic and light pasta sauces.
Pasta â Paolina, pasta ai sassi, pasta al forno (or timballo di pasta), pasta al fumé, pasta al pesto, pasta al pesto di pistacchio, pasta al pomodoro, pasta all'ortolana, pasta alla boscaiola, pasta alla carbonara di mare, pasta alla carcerata, pasta alla checca, pasta alla gricia, pasta alla norcina, pasta alla Norma, pasta alla siciliana ...
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.
The lunch meat has found its way into recipes like fried bologna sandwiches, salads, and more. More than 45,000 tons were sold last year, the equivalent of more than 4,000 school buses. View this ...
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Parma, Reggio Emilia, Modena, Bologna, Mantua 130 Patata ofla Sila: PGI Fruit, vegetables and cereals fresh or processed Reg. UE n. 898 of 08.10.10 GUUE L. 266 of 09.10.10 Calabria: Cosenza, Catanzaro 131 Patata di Bologna: PDO Fruit, vegetables and cereals fresh or processed Reg. UE n. 228 of 18.03.10 GUUE L. 69 of 19.03.10 Emilia Romagna ...