Ragù

Ragù is a slow-cooked meat sauce originating in Italy, with deep roots in the culinary traditions of Naples and Bologna. The Neapolitan version, *ragù napoletano*, is a rich, all-day affair featuring large cuts of beef and pork simmered in tomato sauce until the meat becomes tender and the sauce thickens. In contrast, the more internationally known *ragù alla bolognese* from Bologna is a finely minced meat sauce cooked with wine, milk, and a small amount of tomato, served traditionally with tagliatelle.

Key ingredients for a great ragù include high-quality meat, soffritto (onion, carrot, celery), wine, and tomatoes. What distinguishes an exceptional ragù is the depth of flavor achieved through patience—long, gentle simmering allows the meat to break down and the sauce to concentrate. In Naples, Tandem is a venue praised for its ragù, with creator *sandrino* noting its authenticity and rich, slow-cooked character.

Regional variations are significant. In Naples, ragù is often served with ziti or rigatoni, while in Bologna, it accompanies fresh egg pasta. Some versions incorporate pancetta or pork ribs for extra richness. Across Italy, the sauce is a Sunday tradition, with families passing down recipes that vary by household. Whether thick and hearty or silky and refined, a great ragù balances acidity, umami, and a velvety texture that clings to pasta.