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ragu sauce


a sauce of ground beef, tomatoes, onions, celery, carrots, white wine, and seasonings, typically served with pasta; also written ragù sauce


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 a bit of tomato sauce.

Word Origin

fr. Fr ragoûter 'to stimulate the appetite'

Usage Note

cooking's 21st Century Lexicon
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