Definition of ragu in US English:

ragu

noun

  • (in Italian cooking) a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta.

    ‘arrange the tagliatelle in a bowl and spoon some ragu on top’
    • ‘For the ragu, in a large saucepan heat the oil over medium heat.’
    • ‘From what we ate, the food was great, try the Veal 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.’
    • ‘A manageable amount of good firm spaghettini was anointed with, but not drowned in, the ragu.’
    • ‘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.’
    • ‘I meet Nav for dinner at Carluccio's, where I am crushed to find they've taken my wild boar ragu off the menu.’
    • ‘Conversation died when the spaghettini with veal ragu appeared.’
    • ‘The dish, a popular item on trattoria menus and at family meals, consists of a thick, full-bodied ragu, oftentimes made with meat.’

Origin

Italian ragù, from French ragoût (see ragout); the Italian term originally denoted a meat stew.

Pronunciation

ragu

/raˈɡo͞o/