This article is about the Italian meat-based sauce. For the branded pasta sauce, see Ragú. For the stew of meat or vegetables, see ragout. For the Hindu king and Indian name, see Raghu. For other uses, see ragu (disambiguation).
In Italian cuisine, ragù (Italian:[raˈɡu] from French: ragoût) is a meat-based 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 ("Bari ragù", sometimes made with horse meat), ragù alla veneta ("ragu from Veneto", a traditionally tomatoless duck ragù).
In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ragù in bianco (white ragù). The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat.
In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are removed and may be served as a separate course without pasta. Examples of these dishes are ragù alla Napoletana ("Neapolitan ragù") and carne al ragù.[3]
Historyedit
Etymologically speaking, the term comes from the French ragoût and reached the region of Emilia-Romagna in the late 18th century, perhaps following Napoleon's 1796 invasion and occupation of those northern regions.[4]
The first ragù as a sauce, ragù per i maccheroni, was recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a general term for pasta, both dried and fresh). The recipe was replicated and published as Il Ragù del Cardinale ("The Cardinal's Ragù").[4][5] Alvisi was inspired by the famous Frenchragoût, which became popular in Italy when Napoleon's soldiers brought it during their invasion in 1796. Wealthy and aristocratic Italians were fascinated by French culture and food, so they happily embraced the opportunity to include classic French dishes like ragoût in their own culinary traditions.[6]
After the early 1830s, recipes for ragù appear frequently in cookbooks from the Emilia-Romagna region. By the late 19th century the cost of meat saw the use of heavy meat sauces on pasta reserved to feast days and Sundays, and only among the wealthier classes of the newly unified Italy.[7]
Independent research by Kasper[4] and De Vita[7] indicates that, while ragù with pasta gained popularity through the 19th century, it was largely eaten by the wealthy. However, technological advances that came with the industrial revolution at the end of the 19th century made pasta flour more affordable for the less affluent. The adoption of pasta by the common classes further expanded in the period of economic prosperity that followed World War II. According to De Vita, before World War II, 80% of the Italian rural population ate a diet based on plants; pasta was reserved for special feast days and was then often served in a legume soup.
^"Ragù, a Meat Sauce Done Right". The New York Times. October 7, 2015. Retrieved January 26, 2019.
^"Search for Ragù" (in Italian). Accademia Italiana della Cucina. Retrieved 2016-11-25.[permanent dead link]
^Hyams, Jay (2009). La Cucina: The Regional Cooking of Italy. Random House Incorporated. ISBN978-0-8478-3147-0.
^ abcKasper, Lynne Rossetto (21 September 1992). The Splendid Table. HarperCollins. ISBN978-0-688-08963-4.
^"The Cardinal's Ragu". The Splendid Table. Retrieved 2016-02-08.
^"What is Ragù? Everything You Need to Know". Pasta Evangelists. Retrieved 2023-05-26.
^ abZanini De Vita, Oretta; Fant, Maureen B.; Field, Carol (2009). Encyclopedia of Pasta. University of California Press. ISBN978-0-520-25522-7.
External linksedit
Look up ragù in Wiktionary, the free dictionary.
CIBO-Culinary Institute of Bologna original Ragu Bolognese sauce recipe 2014-10-29 at the Wayback Machine
December 06, 2023
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This article is about the Italian meat based sauce For the branded pasta sauce see Ragu For the stew of meat or vegetables see ragout For the Hindu king and Indian name see Raghu For other uses see ragu disambiguation In Italian cuisine ragu Italian raˈɡu from French ragout is a meat based sauce that is commonly served with pasta 1 An Italian gastronomic society Accademia Italiana della Cucina documented several ragu recipes 2 The recipes common characteristics are the presence of meat and the fact that all are sauces for pasta The most typical is ragu alla bolognese Bolognese sauce made with minced beef Other types are ragu alla napoletana Neapolitan ragu made with a variety of pork and beef meats which may include italian sausage ragu alla barese Bari ragu sometimes made with horse meat ragu alla veneta ragu from Veneto a traditionally tomatoless duck ragu RaguTagliatelle al ragu bologneseTypeSaucePlace of originItalyMain ingredientsMeat vegetablesVariationsBolognese sauce Neapolitan ragu Media Ragu Contents 1 Varieties 2 History 3 See also 4 References 5 External linksVarieties editIn northern Italian regions ragu typically uses minced chopped or ground meat cooked with sauteed vegetables in a liquid which traditionally include liquidized tomatoes but also exist in tomatoless versions referred to as ragu in bianco white ragu The meats may include one or more of beef chicken pork duck goose lamb mutton veal or game including their offal The liquids can be broth stock water wine milk cream or tomato often in combination If tomatoes are included they are typically limited relative to the meat making it a meat stew rather than a tomato sauce with added meat In southern Italian regions ragu is often prepared from substantial quantities of large whole cuts of beef and pork and sometimes regional sausages cooked with vegetables and tomatoes After a long braise or simmer the meats are removed and may be served as a separate course without pasta Examples of these dishes are ragu alla Napoletana Neapolitan ragu and carne al ragu 3 History editEtymologically speaking the term comes from the French ragout and reached the region of Emilia Romagna in the late 18th century perhaps following Napoleon s 1796 invasion and occupation of those northern regions 4 The first ragu as a sauce ragu per i maccheroni was recorded by Alberto Alvisi the cook to the Cardinal of Imola at the time maccheroni was a general term for pasta both dried and fresh The recipe was replicated and published as Il Ragu del Cardinale The Cardinal s Ragu 4 5 Alvisi was inspired by the famous French ragout which became popular in Italy when Napoleon s soldiers brought it during their invasion in 1796 Wealthy and aristocratic Italians were fascinated by French culture and food so they happily embraced the opportunity to include classic French dishes like ragout in their own culinary traditions 6 After the early 1830s recipes for ragu appear frequently in cookbooks from the Emilia Romagna region By the late 19th century the cost of meat saw the use of heavy meat sauces on pasta reserved to feast days and Sundays and only among the wealthier classes of the newly unified Italy 7 Independent research by Kasper 4 and De Vita 7 indicates that while ragu with pasta gained popularity through the 19th century it was largely eaten by the wealthy However technological advances that came with the industrial revolution at the end of the 19th century made pasta flour more affordable for the less affluent The adoption of pasta by the common classes further expanded in the period of economic prosperity that followed World War II According to De Vita before World War II 80 of the Italian rural population ate a diet based on plants pasta was reserved for special feast days and was then often served in a legume soup See also edit nbsp Italy portal nbsp Food portalRagoutReferences edit Ragu a Meat Sauce Done Right The New York Times October 7 2015 Retrieved January 26 2019 Search for Ragu in Italian Accademia Italiana della Cucina Retrieved 2016 11 25 permanent dead link Hyams Jay 2009 La Cucina The Regional Cooking of Italy Random House Incorporated ISBN 978 0 8478 3147 0 a b c Kasper Lynne Rossetto 21 September 1992 The Splendid Table HarperCollins ISBN 978 0 688 08963 4 The Cardinal s Ragu The Splendid Table Retrieved 2016 02 08 What is Ragu Everything You Need to Know Pasta Evangelists Retrieved 2023 05 26 a b Zanini De Vita Oretta Fant Maureen B Field Carol 2009 Encyclopedia of Pasta University of California Press ISBN 978 0 520 25522 7 External links edit nbsp Look up ragu in Wiktionary the free dictionary CIBO Culinary Institute of Bologna original Ragu Bolognese sauce recipe Archived 2014 10 29 at the Wayback Machine Retrieved from https en wikipedia org w index php title Ragu amp oldid 1187494487, wikipedia, wiki, book, books, library,
