Ragus

Ragus is a type of slow-cooked meat sauce originating from the Emilia-Romagna region of Italy. The most famous version is ragu alla bolognese, which is traditionally served with tagliatelle pasta. The key to a good ragu is the slow cooking process, which allows the flavors to meld together and the meat to become tender.

The base of a ragu typically includes soffritto, an aromatic vegetable base made from finely chopped onions, carrots, and celery. This is then sautéed until softened. Ground or chopped meat, usually a combination of beef and pork, is added and browned. Tomatoes, either crushed or as paste, are a common ingredient, along with liquid such as wine (often red), broth, or milk, which contributes to richness and tenderness. Seasonings usually include salt, pepper, and sometimes nutmeg or bay leaves.

The sauce is then simmered for an extended period, often for several hours, to break down the meat and deepen the flavors. While ragu alla bolognese is the most well-known, variations exist throughout Italy, each with its own regional characteristics and ingredient choices. For example, some ragus might include pancetta or different types of meat. The long cooking time is essential for achieving the characteristic rich, hearty texture and complex flavor profile of a true ragu.