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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.
Tagliatelle with Bolognese sauce, a typical Emilian dish. Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia.As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of ...
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. The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef).
Ragù, ragù alla barese, ragù alla bolognese (lit. ' Bolognese sauce '), ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù di salsiccia, ragù napoletano (lit. ' Neapolitan ragù ') Ribollita; Salsa tonnata, salsa verde; Sciusceddu; Stracciatella (soup) Sugo alla genovese (lit.
Here, and especially in its capital, Bologna, layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough) [26] and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), [27] [28] béchamel sauce, and Parmesan cheese.
Amatriciana sauce, known in Italian as amatriciana (matriciana in Romanesco dialect), [2] is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
Peperoni cruschi, a variety of dry pepper typical of Lucanical cuisine. The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish.
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 ...