Summary
Ragu, the long-simmered meat sauce Italian mothers and grandmothers traditionally serve for Sunday supper, often is called "gravy" by Italian Americans. It's a simple dish, but minor variations can provoke passionate arguments.
Cooks in every region of Italy make their own type of ragu. Bolognese style is made with ground meats, meat broth, tomatoes or tomato paste and a finishing touch of heavy cream or milk. Roman cooks sometimes add chicken giblets, while in parts of northern Italy's Veneto region, they make ragu with duck. In many places, dried porcini mushrooms add a woodsy flavor.See the full content of this document
Extract
Rich, Meaty Ragu Is Close to Italians' Hearts
No matter the region, the individual ingredients are melded into a rich, intense whole. It's important to keep the sauce at a gentle simmer, never a boi...
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