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[mass noun] (in Italian cooking) a sauce typically made with minced meat, onions, tomato puree, and red wine, and served with pasta:‘arrange the tagliatelle in a bowl and spoon some ragu on top’
- ‘I think it would be a nice change for regular ragu (Bolognese sauce).’
- ‘The resulting green pasta is then served with a substantial tomato-and-chicken ragu.’
- ‘The dish, a popular item on trattoria menus and at family meals, consists of a thick, full-bodied ragu, oftentimes made with meat.’
- ‘I meet Nav for dinner at Carluccio's, where I am crushed to find they've taken my wild boar ragu off the menu.’
- ‘A manageable amount of good firm spaghettini was anointed with, but not drowned in, the ragu.’
- ‘There's nothing as good as a thick, garlicky, tomato ragu.’
- ‘Strain pasta and toss with hot ragu, butter and mint leaves over high heat.’
- ‘From what we ate, the food was great, try the Veal ragu.’
- ‘For the ragu, in a large saucepan heat the oil over medium heat.’
- ‘Conversation died when the spaghettini with veal ragu appeared.’
Italian ragù, from French ragoût (see ragout); the Italian term originally denoted a meat stew.
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