ragù

Ragù is a meat-based sauce widely used in Italian cuisine, typically served with pasta. It is usually built by browning a soffritto of onion, carrot, and celery in oil or fat, then adding meat that is stirred until browned. Wine is incorporated, followed by tomato in some form (paste or purée or sauce), and the mixture is simmered slowly with broth or water until thick and tender. Milk or cream may be added to mellow the acidity and deepen the texture. The result is a rich, versatile sauce distinct from simple tomato sauces.

Ragù alla Bolognese, from the Emilia-Romagna region and especially Bologna, is among the most well known varieties. Traditional versions use a mix of ground beef and pork, soffritto, pancetta or prosciutto, a small amount of tomato, red wine, and often milk. The sauce is simmered for several hours to develop depth and tenderness. It is commonly served with tagliatelle and is a classic component of lasagne alla Bolognese.

Other regional variations exist. Ragù alla Napoletana from Naples typically features larger pieces of meat, sometimes sausage, cooked in tomato and stock for a long period and paired with pasta such as ziti or rigatoni. Across Italy, ragùs differ in meat choice, tomato content, and cooking time, producing a range of textures from chunky to smooth.

In modern usage, ragù is a staple of both traditional and contemporary Italian cooking and is often preferred with broad pasta shapes that can hold the chunky sauce.