Ragù (Italian cuisine) : The term “Ragu” is used in Italy to designate a sauce or a substance composed of various ingredients, varying according to the regions, but always based on minced meat, serving as if to accompany the pasta or gratin.
By extension, the term is wrongly used as a synonym generic de tomato sauce, especially in southern Italy, where it is made with parts whole of meat and rolls instead of the minced meat.
The etymology of the word comes from the French " stew ", noun derived from " to stew ", that is to say "wake up theappetite and originally indicated spot de meat simmered with an abundant sauce used to accompany other dishes: in Italy mainly pasta.
During the Fascist period, the regime tried to "Italianize" the term because it was not derived from Italian and therefore not in conformity with the Fascist vocabulary by transforming it into ragutto.
The typical ragù of Italian cuisine are the following:
– Ragu bolognese;
– Neapolitan Ragù;
- Ndruppeche de Potenza.
See Bolognaise sauce.
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