ragù — Italy
Italy
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This version belongs to the family ragù, which holds 2 versions placed elsewhere. None is presented as the original.
Ragù (pronounced: [raˈɡu]) (from the French 'ragout') is a term used in Italy to designate a sauce, or a substance, composed of various ingredients, varying according to regions, but always based on meat, serving as an accompaniment to pasta or gratin.
By extension, the term is wrongly used as a generic synonym for tomato sauce, especially in southern Italy, where it is elaborated with whole pieces of meat and braised meats, instead of ground meat.
The typical ragù of Italian cuisine is ragù bolognese.
This dish is referenced in 2 countries on AllGastronomy: Italy, France. Each of these versions has its own page and its own coordinate. None is designated as the original.
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Entry automatically created from [Wikidata](https://www.wikidata.org/wiki/Q5571808) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Italy. Another version of the same dish, elsewhere, gets its own point.
Photo: my self — Public domain
Other versions of ragù
ragù — , which holds 2 versions placed elsewhere. None is presented as the original.
