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spaghettibolognese

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The answer SPAGHETTIBOLOGNESE has 1 possible clue(s) in existing crosswords.

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Possible Crossword Clues
Pasta dish

Last Seen in these Crosswords & Puzzles
Oct 31 2009 The Times - Concise

Spaghettibolognese might refer to
Bolognese sauce (UK: , US: ; known in Italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. * The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being "bolognese" appeared in Pellegrino Artusi's cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù. * Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to ragù alla bolognese being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. Whereas in Italy ragù is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Spaghettibolognese might refer to

Bolognese sauce (UK: , US: ; known in Italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
* The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being "bolognese" appeared in Pellegrino Artusi's cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù.
* Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to ragù alla bolognese being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. Whereas in Italy ragù is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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