Definition of Ragù

Not to be confused with Raghu, a mythological Hindu king and Indian name.

Ragù is an Italian term for a meat based sauce. Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste). Typical Italian ragù include the ragù bolognese (sometimes known as Bolognese sauce), the Neapolitan ragù and the Ragù a la Barese (in this last version is used horse meat). 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 tomato sauce. (A soffritto is the progenitor of the French concept of the mirepoix.)

Ragú is a brand name for an Italian-style sauce first sold in 1937 - and currently one of many consumer brands in the portfolio of Anglo-Dutch food giant Unilever. It is the best selling U.S. brand of pasta sauce. Ragú was acquired by the Lipton and Bestfoods companies before merging with the Unilever portfolio. It has a sister brand under the Knorr trademark in the UK