Pronunciation: [ɹˈe͡ɪɡə͡ʊ] (IPA) 
The word "rago" is spelled using the phonetic transcription /rægoʊ/. The first syllable follows the short "a" sound, represented by the symbol "æ". The second syllable is pronounced as "go" with an elongated "o" sound represented by the symbol "oʊ". The consonants "r" and "g" are pronounced similarly in English, with the "r" having a slight vibration. The spelling of "rago" accurately reflects the pronunciation of this word.
Rago is an Italian noun that is most commonly used to refer to a stew-like dish. It is primarily associated with the region of Emilia-Romagna in Italy and is considered to be a traditional and popular culinary specialty of this area.
The term "rago" is derived from the Italian word "ragù," which means sauce. The dish typically consists of slowly cooked meat, such as beef, pork, or veal, combined with a variety of vegetables, herbs, and spices. It is usually prepared by sautéing the meat until browned, and then simmering it in a flavorful sauce made from tomatoes, onion, garlic, and wine. The meat becomes tender and juicy due to the long cooking process, while the sauce develops rich flavors.
Rago is often served over pasta, such as tagliatelle or pappardelle, to create a hearty and satisfying meal. The pasta acts as a base for the flavorful meat and sauce, allowing them to be fully enjoyed. This dish is valued for its combination of textures and tastes, as well as its comforting and indulgent nature.
Due to its Italian origins and popularity in Emilia-Romagna, rago has become a celebrated part of Italian cuisine both domestically and internationally. It is often prepared with pride and knowledge of family recipes passed down through generations.
