ragù

In Italian cuisine, ragù (; from French ragoût) is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is (Bolognese sauce). Other types are (Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on.

==Varieties== In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables (soffritto) in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as (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.