Ragu pasta sauce, thick and robust

Pasta ragù sauce is a traditional Italian sauce characterized by its thick and hearty texture, ideal for accompanying different types of pasta such as tagliatelle, pappardelle, or even lasagna. This sauce is primarily made from ground meat (usually beef or pork), tomato, onion, carrot, celery, and red wine, slowly cooked to intensify its flavors and achieve a rich and substantial preparation.

The term ragù comes from the French verb "ragoût", which means stew, and although its origin is Italian, this sauce has its roots in the Emilia-Romagna region, with the recipe for Ragù alla Bolognese being especially well-known. It is a classic of Mediterranean cuisine that has transcended borders and is used in many recipes around the world.

Among its properties, ragù sauce is an important source of protein thanks to the meat, in addition to providing vitamins and minerals such as iron and B-complex vitamins. Making it at home allows for control over the quality and freshness of the ingredients, avoiding preservatives and additives present in some commercial versions.

In the Hispanic American world, this sauce goes by different names depending on the region. Some common synonyms include Bolognese sauce, meat sauce, or simply ragù. In countries like Mexico or Argentina, Bolognese is very popular and is used as a base for classic pasta dishes.