Cook with ragù
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High-starch Italian rice — creamy risotto, arancini
Ultra-fine Italian flour — Neapolitan pizza, fresh pasta, focaccia
High-starch Italian rice — creamy risotto, arancini
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
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