Ragù

For the branded pasta sauce, see Ragú.

For the Hindu king and Indian name, see Raghu.

A dish of fettuccine with ragù.

In Italian cookery, a ragù (pronounced [ɾaˈgu]) is a meat-based sauce, which is traditionally served with pasta.

Typical Italian ragù include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat). A ragù is usually made by adding meat to a soffritto (a partially-fried mixture of chopped onions, celery, carrots, seasonings, etc.), adding tomatoes and other flavourings, and then simmering for a long time.

Etymology

Etymology: from the French ragoûter,taste.

See also

• Ragout