Ragù
Meat-based sauce in Italian cuisine / From Wikipedia, the free encyclopedia
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In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta.[1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.[2] The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef). Other types are ragù alla napoletana (Neapolitan ragù, made with a variety of pork and beef meats which may include italian sausage), ragù alla barese (ragù from Bari, sometimes made with horse meat), ragù alla veneta (ragù from Veneto, a traditionally tomatoless duck ragù), and so on.
Type | Sauce |
---|---|
Place of origin | Italy |
Main ingredients | Meat, vegetables |
Variations | Bolognese sauce, Neapolitan ragù |