What is in Ragu sauce?

Ragu sauce, or simply ragu, is a meat-based sauce that varies greatly depending on the region and specific recipe. Here's a general breakdown of its common components:

Base:

* Meat: Typically ground beef, but can also include veal, pork, lamb, or a combination.

* Fat: Usually olive oil or rendered fat from the meat.

* Vegetables: Onions, carrots, celery (often called mirepoix) are the classic trio, but other vegetables like garlic, mushrooms, tomatoes, and peppers can be added.

Liquids:

* Wine: Red wine is common, but white wine, stock, or even water can be used.

* Tomatoes: Fresh or canned tomatoes, tomato paste, or tomato sauce are all used to add flavor and acidity.

Seasonings:

* Herbs: Fresh or dried herbs like basil, oregano, thyme, parsley, bay leaf, rosemary, and marjoram are often included.

* Spices: Common spices include black pepper, salt, red pepper flakes, and garlic powder.

Variations:

* Bolognese: A classic Italian ragu with a rich, meaty flavor. It usually features a blend of ground beef, veal, and pancetta, as well as milk or cream.

* Ragù alla Napoletana: A Neapolitan ragu that uses tomatoes, onions, garlic, and basil.

* Ragù alla Bolognese: This is the Bolognese version, but it's often thinner and less rich than the traditional Bolognese.

* Ragù alla Fiorentina: A Florentine ragu that uses ground beef, pork, and vegetables.

Serving:

* Pasta: Ragu is typically served over pasta, such as tagliatelle, pappardelle, or spaghetti.

* Other: It can also be served with polenta, risotto, or even used as a filling for lasagna or stuffed vegetables.

Important Note: There's no single "right" way to make ragu. It's a versatile sauce that can be adapted to individual preferences and regional traditions.