Ragù

Ragù 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. Ragù is a staple in many traditional Italian dishes, including lasagna and spaghetti bolognese.

History

The first documented recipe for ragù comes from the late 18th century, in the region of Emilia-Romagna. The recipe was created by Alberto Alvisi, the cook to the Cardinal of Imola. The original recipe called for a mixture of finely chopped meat, butter, onions, and carrots, cooked slowly with broth.

Varieties

There are several regional variations of ragù in Italy. The most well-known is perhaps Ragù alla Bolognese, which originates from Bologna. This version typically includes ground beef, pancetta, onions, carrots, celery, tomatoes, milk, and white wine.

Another popular variety is Ragù alla Napoletana from Naples. This version is made with large pieces of meat, such as pork or beef, and is often served with pasta or used as a filling for lasagna.

Preparation

The preparation of ragù involves a long, slow cooking process. The meat is first sautéed with a soffritto (a mixture of finely chopped onions, carrots, and celery), then simmered with wine and tomatoes for several hours. This slow cooking process allows the flavors to develop and the sauce to thicken.

In Popular Culture

Ragù has been featured in numerous films and television shows, often as a symbol of Italian culture and cuisine. It is also a popular dish in many Italian restaurants around the world.

See Also

• Italian cuisine
• Soffritto
• Bolognese sauce
• Napoletana sauce

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Ragù