Cook with ragù
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The definitive Italian cooking technique book in English
Convenient anchovy flavor — squeeze into sauces, dressings, butter
Convenient anchovy flavor — squeeze into sauces, dressings, butter
The book that taught America French technique — still unmatched
About
In Italian cuisine, ragù is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, has 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. Other types include ragù alla napoletana, ragù di salsiccia, ragù alla barese, and ragù d'anatra.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore