Ragù is one of Italy’s culinary treasures. Outside of Italy the term “Bolognese” or even the oddly spelled “Bolognaise” has become a synonym for any Italian meat sauce. This cannot be further from reality. Every region, every home has is own recipe which is taken seriously and often passed through generations.
Ragù might be made with different cuts and types of meat which might be minced or cut into whole pieces. In addition, ragù might be made with fish and include various proportions of tomatoes or not at all. A ragù without tomato is called ragù in bianco (white).
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Yum yum 😋