Archived posting to the Leica Users Group, 2004/10/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Ragu' is the Italian word for stew, which is what Italian meat-based sauces are made as -- except that the frugal Italian uses less meat and more fluid phase and stretches it as a sauce for pasta. Ragu' bolognese is made with minced beef only, often contains some baciamella (white sauce) as well as tomato, and must be served on egg pasta, tagliatelle to be exact. The Bolognesi have a Standard Tagliatella, made of gold, that has the canonical dimensions displayed in the city. A Neapolitan ragu' is made with whole meats and will contain pork both fresh and as a sausage. The ragu' which Joe Codispoti describes, with three meats is Abruzzese, though they (we) insist on four different meats, lamb (or mutton) beef, pork, and fowl (in this country chicken is common). The stuff labelled Ragu' (tm) is indeed plonk, fit only for polishing aluminum pans. Buon appetitio, John Scocca On Oct 5, 2004, at 1:50 PM, lug-request@leica-users.org wrote: > From: "J. Codispoti" <joecodi@clearsightusa.com> > Subject: [Leica] Rag? > To: "'Leica Users Group'" <lug@leica-users.org> > Message-ID: <4s7xv3eiufggcm3.051020041022@server1> > Content-Type: text/plain; charset="iso-8859-1" > > > > -----Original Message----- >>> Isn,t Ragu the italian word for the original > Bolognese sauce? >>> simon jessurun > > > The word rag? is derived from the French rago?t > which was, originally, a beef-vegetable stew more > than a sauce. > Then around the 1700s, in Bologna, it was > developed into a sauce for pasta. > > The ingredients include ground beef, pancetta > (bacon), onion, carrot, celery, beef stock, tomato > concentrate, butter or oil, salt, pepper. > There are many variations to this basic recipe. > > Other than mushrooms I don?t like vegetables in > pasta sauces. I make my rag? with equal parts of > beef, lamb and pork with no veggies at all other > than tomato sauce. > > Joe > >