Ragù

Ragù

Ragù is an Italian term for a meat-based sauce, which is traditionally served with pasta. Etymologically the word derives from the French ragoût, a noun derived from "ragoûter" (to revive the taste). Typical Italian ragù include "ragù alla bolognese" (sometimes known as Bolognese sauce), Neapolitan ragù (in italian "ragù alla napoletana"), and "Ragù alla Barese" (which contains horse meat). A ragù is usually made by adding meat to a soffritto (a partially-fried mixture of chopped onions, celery, carrots, seasonings, etc.) and then simmering it for a long time with a bit of tomato sauce. (A soffritto is the Italian equivalent of the French mirepoix.)

Outside Italy, ragù is very popular in Sweden, Greece, Brazil, Argentina, Venezuela, Japan, Vietnam, Canada, and the United States.

External links

* [http://fxcuisine.com/default.asp?Display=41 Step-by-step illustrated recipe of the cult Napoli ragú - in English]


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