Ragù

From Wikipedia, the free encyclopedia

For the branded pasta sauce, see Ragú.

For the mythological Hindu king and Indian name, see Raghu.

Ragù is an Italian term for a meat-based sauce, which is traditionally served with pasta. Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste).

Typical Italian ragù include ragù alla bolognese (sometimes known as Bolognese sauce), Neapolitan ragù (in italian ragù alla napoletana), and Ragù alla Barese (which contains horse meat). 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 a bit of tomato sauce. (A soffritto is the Italian equivalent of the French mirepoix.)