In the northern Italian regions, a ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. On tonights specials you might like to try our : FETTUCCINE ALLA CASALINGA FRESH HOMEMADE FETTUCCINE TOSSED IN FRESH HERB ROASTED HEIRLOOM TOMATO SAUCE, & ONION WITH BRAISED LOCAL RANGE MEAT (BEEF, PORK, DUCK & LAMB) RAGOUT, TOPPED WITH SHAVED GRANA PADANO CHEESE
Posted on: Sat, 20 Sep 2014 22:12:34 +0000
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