Ragù

In Italian cuisine, ragù (pronounced [raˈɡu]) is a meat-based sauce which is commonly served with pasta. The Italian gastronomic society l'Accademia Italiana della Cucina has documented fourteen recipes of ragù.

The common characteristics of the recipes are the presence of meat and the fact that all are to be used as sauces for pasta. The most typical are ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).