RAGù

:''Not to be confused with Raghu, a mythological Hindu king and Indian name.''
'Ragù' is an Italian term for a meat based sauce. Etymologically the word derives from the French ragoût, a noun derived from ''ragoûter'' (to revive the taste).
Typical Italian ragù include the ragù bolognese (sometimes known as Bolognese sauce), the Neapolitan ragù and the ''Ragù a la Barese'' (in this last version is used 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 tomato sauce. (A soffritto is the progenitor of the French concept of the mirepoix.)
Outside Italy, ragù are very popular in Sweden, Greece, Brazil, Japan, Canada, and the United States.

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External links

★ Step-by-step illustrated recipe of the cult Napoli ragù - in English