Faster access than browser!
27 relations: Basil, Bologna, Bolognese sauce, Braciola, Butter, Carrot, Casserole, Celery, Cream, Italian language, Italian-American cuisine, Italy, Lard, Meat, Meatball, Milk, Mirepoix (cuisine), Naples, Olive oil, Onion, Pasta, Pine nut, Ragù, Raisin, Red wine, Spaghetti with meatballs, Tomato sauce.
Basil
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
New!!: Neapolitan ragù and Basil · See more »
Bologna
Bologna (Bulåggna; Bononia) is the capital and largest city of the Emilia-Romagna Region in Northern Italy.
New!!: Neapolitan ragù and Bologna · See more »
Bolognese sauce
Bolognese sauce (known in Italian as ragù alla bolognese,, ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name.
New!!: Neapolitan ragù and Bolognese sauce · See more »
Braciola
Braciola (plural braciole) is an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil.
New!!: Neapolitan ragù and Braciola · See more »
Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
New!!: Neapolitan ragù and Butter · See more »
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
New!!: Neapolitan ragù and Carrot · See more »
Casserole
A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep dish used both in the oven and as a serving vessel.
New!!: Neapolitan ragù and Casserole · See more »
Celery
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.
New!!: Neapolitan ragù and Celery · See more »
Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
New!!: Neapolitan ragù and Cream · See more »
Italian language
Italian (or lingua italiana) is a Romance language.
New!!: Neapolitan ragù and Italian language · See more »
Italian-American cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States.
New!!: Neapolitan ragù and Italian-American cuisine · See more »
Italy
Italy (Italia), officially the Italian Republic (Repubblica Italiana), is a sovereign state in Europe.
New!!: Neapolitan ragù and Italy · See more »
Lard
Lard is pig fat in both its rendered and unrendered forms.
New!!: Neapolitan ragù and Lard · See more »
Meat
Meat is animal flesh that is eaten as food.
New!!: Neapolitan ragù and Meat · See more »
Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
New!!: Neapolitan ragù and Meatball · See more »
Milk
Milk is a white liquid produced by the mammary glands of mammals.
New!!: Neapolitan ragù and Milk · See more »
Mirepoix (cuisine)
A mirepoix is diced vegetables, cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil.
New!!: Neapolitan ragù and Mirepoix (cuisine) · See more »
Naples
Naples (Napoli, Napule or; Neapolis; lit) is the regional capital of Campania and the third-largest municipality in Italy after Rome and Milan.
New!!: Neapolitan ragù and Naples · See more »
Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
New!!: Neapolitan ragù and Olive oil · See more »
Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
New!!: Neapolitan ragù and Onion · See more »
Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
New!!: Neapolitan ragù and Pasta · See more »
Pine nut
Pine nuts (also called piñon or pignoli /pinˈyōlē/) are the edible seeds of pines (family Pinaceae, genus Pinus).
New!!: Neapolitan ragù and Pine nut · See more »
Ragù
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.
New!!: Neapolitan ragù and Ragù · See more »
Raisin
A raisin is a dried grape.
New!!: Neapolitan ragù and Raisin · See more »
Red wine
Red wine is a type of wine made from dark-colored (black) grape varieties.
New!!: Neapolitan ragù and Red wine · See more »
Spaghetti with meatballs
Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
New!!: Neapolitan ragù and Spaghetti with meatballs · See more »
Tomato sauce
Tomato sauce (also known as Neapolitan sauce, and Salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.
New!!: Neapolitan ragù and Tomato sauce · See more »
Redirects here:
Neapolitan ragu, Ragù alla napoletana.
References
[1] https://en.wikipedia.org/wiki/Neapolitan_ragù
