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In Italian cuisine, ragù (Italian: [raˈɡu] from French: ragoût ) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. 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). Other types are ragù alla napoletana (Neapolitan ragù, made with a variety of pork and beef meats which may include italian sausage), ragù alla barese (Bari ragù, sometimes made with horse meat), ragù alla veneta (ragu from Veneto, a traditionally tomatoless duck ragù).
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