What is ragu?
Ragu is a traditional Italian meat-based sauce that's slow-cooked to develop deep flavours. Typically made with minced or chopped meat, such as beef or pork, it’s simmered gently with tomatoes, onions, garlic, wine, and aromatic herbs.
This slow cooking results in a thick and hearty sauce, which is perfect for a range of delicious dinner ideas. Unlike a smoother tomato-based sauce like passata or marinara, ragu is chunky and robust, often cooked for hours to allow the flavours to fully develop.
There are many regional variations across Italy, with one of the most famous being Italian Bolognese, or ragu alla bolognese, from Bologna, which traditionally includes milk or cream for a silkier texture.
Ragu is incredibly versatile and can be served with a variety of pasta shapes, like penne, fettuccine, or rigatoni, or layered into lasagne and tossed into beef ragu & spaghetti. Whether made with beef, sausage, lamb, or a combination, ragu is the perfect recipe for slow Sundays or one-pot meals.
