Ragoût

Ragoût

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From
Encyclopedia of Food and Cookery

The French term ragoût usually describes a dish of meat, fish or poultry cooked with vegetables and liquid, although a dish of spring vegetables, such as peas, carrots, onions and potatoes, can also be called a ragoût.

The similar Italian term ragù usually describes the rich tomato and meat sauce, namely ragù alla Bolognese, that is served with piping hot pasta.

Ingredients

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