Ragú

Ragú is a type of meat-based sauce commonly used in Italian cuisine. The term originates from the French word ragoût, which means to awaken the appetite. Ragú is a staple in many Italian dishes, including lasagna, spaghetti bolognese, and tagliatelle al ragù.

History

The origins of ragú can be traced back to the Middle Ages, when meat was often slow-cooked in sauces to preserve it. The first recorded recipe for ragú dates back to the 18th century in the region of Emilia-Romagna, Italy. The recipe was created by Alberto Alvisi, the cook of the Cardinal of Imola.

Types of Ragú

There are several types of ragú, each with its own unique recipe and preparation method. The most well-known types include:

• Ragú alla Bolognese: This is the most famous type of ragú, originating from Bologna, Italy. It is made with ground beef, pancetta, onions, carrots, celery, tomatoes, milk, and white wine.

• Ragú alla Napoletana: This type of ragú comes from Naples, Italy. It is made with large pieces of meat, such as pork or beef, which are slow-cooked with tomatoes and onions.

• Ragú alla Barese: This ragú originates from Bari, Italy. It is made with lamb, pork, and beef, along with onions, celery, carrots, and tomatoes.

Preparation

The preparation of ragú involves slow-cooking meat with a variety of ingredients, including vegetables, wine, and tomatoes. The sauce is typically simmered for several hours to allow the flavors to fully develop. The result is a rich, hearty sauce that is often served over pasta.

In Popular Culture

Ragú is also the name of a popular brand of pasta sauce in the United States, which was inspired by the traditional Italian ragú sauce.

See Also

• Italian Cuisine
• Pasta Sauce
• Bolognese Sauce
• Napoletana Sauce