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Last seen on: Daily Celebrity Crossword – 4/16/19 TV Tuesday
Random information on the term “Ragu”:
In Italian cuisine, ragù (pronounced [raˈɡu]) is a meat-based sauce that is commonly served with pasta. Ragù was created by Alberto Alvisi in the 18th century. 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 are ragù alla bolognese (Bolognese sauce). Other types are ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).
In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat.