Ragù

In Italian cuisine, ragù (Italian: [raˈɡu]; 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 ragù alla bolognese (Bolognese sauce). Other types are ragù alla napoletana (Neapolitan ragù), ragù di salsiccia, ragù alla barese (ragù from Bari, sometimes made with horse meat), ragù d'anatra (a traditionally tomatoless duck ragù, from Veneto), and so on.