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Sauces and Pâté

Lentil And Borlotti Bean Ragù For Dressing Pasta
Lentil And Borlotti Bean Ragù For Dressing Pasta
The word ragù refers to a sauce, usually of minced meat mixed with vegetables, stewed at a low temperature for many hours. The recipe has French origins and began to circulate during the Renaissance as an accompaniment to other dishes. But it has been in Italy that the French ragôut went from being almost a side dish…
20 February 2021
Gramigna with Bolognese sausage ragù
Sausage ragù of Bologna. A traditional recipe
Sausage ragù is a traditional recipe of Bologna. Preparation begins with the soffritto, which in this recipe involves only onion, is slightly red even if there is no tomato passata, and has a relatively long cooking time. It is a rustic ragù but not as flavorful as we might expect. During cooking, the milk sweetens the flavor…
16 January 2021
Salsa al prezzemolo: sugo finto della cucina povera
Parsley sauce, a sugo finto recipe from the cucina povera
Parsley and passata di pomodoro. That's all you need to make a sugo finto recipe from the Italian-Romagnola cucina povera tradition. Sugo finto: the parsley sauce I had forgotten During the quarantine, I cooked simple dishes. It was easy to find inspiration by looking through the recipes of Sara, my grandmother, who daily made masterpieces of simplicity from…
30 May 2020
Bolognese sauce recipe
Original Bolognese sauce recipe (ragù alla Bolognese)
Some recipes are pages in the book of our life, full of memories. This is the Bolognese sauce for me. Its smell makes me think about the city that welcomed me. Above all, it is one of my first memories in the kitchen. Like that of Neapolitan ragù, it is a historical recipe even though it is not…
16 January 2020
Traditional Mortadella Mousse Recipe
Traditional Mortadella Mousse Recipe
Like many other recipes from the old Bolognese school, the Mortadella mousse was lost for a while. Perhaps for this reason, when it came back a few years ago, many thought that the mousse was a magic sprouted from the cylinder of the wizards of street food, born already spread on crusty bread. Tortellini…
27 December 2019
Apple Sauce Recipe for Roasts and Hard Cheeses
Before to share my apple sauce recipe, You have to know I have a huge passion for this fruit. Just like my grandmother. Only she made mostly sweets. She loved apples and there were always a plenty of them at home. Every year, in autumn, after the harvest, my family took several wooden boxes full of apples from…
2 December 2019
Corn on the Cob with Buttery Fresh Tomato and Basil Sauce
Corn on the cob with buttery tomato sauce
Corn on the cob or sweetcorn? In Italy, we are more used to consuming sweetcorn. Furthermore, we are used to canned corn and much less used to whole sweetcorn. They remind me of the end of August when we would return from vacation and start shuttling back and forth between the city where I lived and the countryside…
23 September 2019
Sugo Via Emilia: Asparagi di Altedo e i sapori della mia terra
Via Emilia: a Sugo Recipe for Pasta and Crostini
Ragu, salsa and sugo. Three different words that in Italy sometimes are used interchangeably among them. The most of them go with pasta but they are made with different ingredients and they have different texture and cooking. RAGÙ The Italian expression ragù is derived from the French ragout. Italian ragù is a thick stew of meat, poultry,…
5 April 2019
Ragù di pancetta
Pancetta and Tomato Sauce Ragù
Ah Bologna, “Bologna, The Red”! Red are its bricks and colors of many old Bolognese houses; two of the most important wines produced in the Emilia-Romagna region, where Bologna is capital, (Sangiovese of Romagna and Lambrusco of Emilia); red is also its famous sauce, ragù alla bolognese, a meat sauce for pasta made with passata di…
22 October 2018
Lentil paté
Lentil paté: creamy, tasty and vegan
Lentil paté introduces a topic that I find very interesting. The comparison of easy and complex recipes. The recipes of the first type are within everyone's reach and perfect for workdays. They are the preparations where you go by eye and change the taste here and there. Then what was the original flavor? Who knows! Simple does not mean…
30 December 2017

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