Ragù
From Wikipedia, the free encyclopedia
For the branded pasta sauce, see Ragú.
- Not to be confused with Raghu, a mythological Hindu king and Indian name.
Ragù is an Italian term for a meat based sauce. Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste).
Typical Italian ragù include the ragù bolognese (sometimes known as Bolognese sauce) and the Neapolitan ragù. A ragù is usually made by adding meat to a soffritto (a partially-fried mixture of chopped onions, celery, carrots, seasonings, etc.) and then simmering it for a long time with tomato sauce. (A soffritto is the progenitor of the French concept of the mirepoix.)
Outside Italy, ragù are very popular in Sweden, Greece, Brazil, Japan, Canada, and the United States.
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