Ragu is a noun that refers to a type of Italian sauce typically made with minced or ground meat, tomatoes, and various vegetables or herbs. It is a staple in Italian cuisine and is commonly used as a topping for pasta dishes.
Originating from the Italian word "ragù," which means "meat-based sauce," ragu is known for its rich and thick consistency. It is typically slow-cooked for an extended period, allowing the flavors to meld together and resulting in a savory and flavorful sauce.
Traditionally, ragu is made by browning minced or ground meat, such as beef, pork, or veal, in olive oil or butter. Diced onions, carrots, and celery are then added and cooked until softened. Crushed or diced tomatoes, along with tomato paste, are often incorporated to create the base of the sauce. Additional ingredients such as garlic, herbs (such as basil or oregano), and spices can be added to enhance the flavor profile.
Ragu is versatile and can be enjoyed with various types of pasta, such as spaghetti, fettuccine, or lasagna. It can also be used as a filling for dishes like cannelloni or as a topping for polenta. Additionally, ragu can be customized to suit personal preferences by incorporating different meats, vegetables, or spices, making it a widely enjoyed and adaptable sauce in Italian cuisine.
