Ragu

Ragù Bolognese is a beautiful, slow-cooked meat sauce.

Simply it was just a way of cooking meat!

Ragù (Italian: [raˈɡu]) is a meat-based sauce that is commonly served with pasta

Etymologically speaking, the term came from the French ragoût and reached the region of Emilia-Romagna in the late 18th century, perhaps following Napoleon’s 1796 invasion and occupation of those northern regions.

It is one of the best-known Italian recipes in the world and boasts countless imitations, but what is the origin of Ragù bolognese?

Born as a meat dish in Renaissance France, the Ragù recipe travelled to the Neapolitan Bourbon court and spread throughout Italy. Those were times when nobles led trends in fashion, costumes and even cuisine.

 While ragù with pasta gained popularity through the 19th century, it was primarily eaten by the wealthy. However, technological advances that came with the industrial revolution at the end of the 19th century made pasta flour more affordable for the less affluent. As a result, the adoption of pasta by the common classes further expanded during the economic prosperity that followed World War II. 

In this episode of You Are What You Eat we go deep into the deliciously Italian world that is Ragu. Learn what are the best cuts of meat to use, what a soffrito is and how to pack in all that amazing flavour . As well as tat we will figure out the best type of pasta to serve your ragu with and how to avoid all those common culinary errors. There are also great top tips on how to prepare a vegan ragu and what to do with all the delicious leftovers. 

Ragu - You Are What You Eat

From Emilia Romagna to Naples, Ragu is a historically charged culinary delight that brings a lot of amore.