Ragu is an Italian-style sauce made with meat and vegetables, typically used over pasta. There are many variations, with different meats and vegetables added. The sauce is usually left to simmer slowly for several hours to meld flavors and thicken. Ragu is often paired with pasta, but can also be used in calzones. The word “ragu” comes from the French word for stew, and the origin of modern ragu can be traced back to Bologna. Unilever Corporation released a potted Italian sauce called Ragú in the United States in 1937, which has become one of the best-selling pasta sauces in the country.
A ragu sauce is an Italian-style sauce made with meat and vegetables, and is typically used over pasta. There are a couple of different classic recipes – the Istituto Italiano di Cucina has identified 14 “official” varieties – but the basic concept is simple, giving cooks plenty of room to innovate and improvise. Sauces are typically thick and always contain meat. What kind of meat and any other vegetable additions are usually variable. Some regions in Italy have traditional sauces with certain ingredients, and many families have their own recipes that have been passed down from generation to generation. In the United States, a commercial brand of bottled spaghetti sauce bears the name Ragú, and it is one of the best-selling prepared sauces in that country.
Basic concept
The main composition of this type of sauce is quite simple. Most start with meat, ground or in small pieces; the meat is browned and lightly fried, often with aromatic vegetables such as onion and garlic. Subsequently, tomato paste and whole tomatoes are often added, but usually only sparingly; in most cases, meat is the main ingredient. A wide variety of other vegetables can also be added, usually diced or finely chopped. The sauce is usually left to simmer slowly for several hours. This allows the flavors to meld and gives the dish a chance to thicken. Milk can also be added in the later stages of cooking to give the sauce a creamy texture.
There are a couple of uses for ragu, but it’s almost always paired with pasta. It can be poured over spaghetti or linguine and is often used as a filling for meat lasagna. It’s usually a little too thick for pizza sauce, but it’s an interesting addition to calzones, a type of baked stuffed bread.
origins
The word ragu comes from the French word ragu, which translates to stew. The French verb ragu literally means to whet the appetite. Legend has it that the French-educated Napoleon brought the concept to Italy and that it took off during his conquests. The origin of modern ragù can be traced back to Bologna, which is often considered the culinary capital of Italy. The traditional Bolognese sauce remains one of the most popular.
Recognized varieties
Bolognese sauce is one of several “official” varieties recognized by the Italian Culinary Institute, the country’s leading authority on regional cuisines and cooking techniques. It is typically made with ground beef. Ragù napoletano, Neapolitan, and ragù alla barese are another variation, and are often made with horsemeat.
Possibility of innovation
Cooks from all over the world have come up with their own versions of ragu. Almost any meat can be used, including lamb, fish, pork, or veal; sausage is also a common addition. To add spice to the sauce, you can add red chillies, bell peppers and cumin. There are recipes that also include the addition of beans, Worcestershire sauce and tarragon.
The key to a real ragu is usually the mastery of the meats. In some variations, the meat is actually removed from the sauce once simmered and may be served as a separate dish.
As a trademark
In 1937, Unilever Corporation released a potted Italian sauce called Ragú in the United States. It was America’s first national pasta sauce. Ragú sauces have become some of the best-selling pasta sauces in the United States. Their line of sauces comes in 30 different varieties including cheesy, chunky, organic, and light. In recent times, Ragú also boasts that their product contains no additives or preservatives and is all natural.
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