No matter where we travel in Italy, we find various types of meat ragu on the menu. A ragu is a sauce of sauteed vegetables and chopped meat cooked in a liquid. The liquid can be lots of things, – wine, beef or chicken broth, milk or cream, or a combination of several, but one thing it is not – a tomato sauce. A ragu can be flavored with tomato, but it is not a ‘marinara’ sauce with meat.
Ragu Bolognese – As Prepared for The Dalai Lama
Posted in Beef, cabernet, Emilia Romagna, Lamb, Meats, Pasta, Pork, sangiovese, Sausage, Travel, Uncategorized, Wine Pairings
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