ragu

Ragù is a slow-cooked meat sauce originating from Italy, particularly associated with the Emilia-Romagna region, where it has been documented since the 18th century. The sauce is characterized by ground or finely chopped meat—typically beef, pork, or a combination thereof—simmered with soffritto (a base of finely diced onion, celery, and carrot), tomato paste or whole tomatoes, white wine, and sometimes milk or cream, all cooked for several hours until the flavors meld into a rich, deeply savory sauce.

Regional variations exist across Italy: Ragù Bolognese (from Bologna) is the most famous international variant, traditionally including beef and pork with milk added near the end of cooking. Other regional styles, such as Ragù alla Napoletana from Naples, may include larger pieces of meat and a longer cooking time. The sauce is distinguished from simple tomato sauces by its emphasis on meat and the development of complex umami flavors through slow simmering.

Ragù is most famously paired with fresh egg pasta, particularly in northern Italian cuisine, where it serves as the sauce for tagliatelle, lasagna, and other ribbon-shaped pastas. Beyond Italy, ragù has become a foundational sauce in French cuisine (as ragout) and has been adapted globally in various meat-based pasta sauces. The sauce requires long, gentle cooking—typically 2–4 hours—to allow the meat to break down and the flavors to concentrate. It is typically made in batches and freezes well, making it practical for home cooking. Ragù pairs well with rich, plain pasta shapes that can accommodate the thick, clinging sauce, though it is also used in lasagna, as a topping for polenta, or as a component in other composed dishes.