In Italian cookery

Italian cuisine

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...

, a ragù (ɾaˈgu) is a meat-based sauce, which is traditionally served with pasta

Pasta

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...

.

Typical Italian ragù include ragù alla bolognese

Bologna

Bologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...

(Bolognese sauce

Bolognese sauce

Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. It is traditionally used to dress tagliatelle and is one of the two sauces used to prepare "lasagne alla Bolognese"...

), ragù alla napoletana

Naples

Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...

(Neapolitan ragù

Neapolitan ragù

Neapolitan ragù is one of the two most famous varieties of meat sauces called ragù...

), and ragù alla Barese

Bari

Bari is the capital city of the province of Bari and of the Apulia region, on the Adriatic Sea, in Italy. It is the second most important economic centre of mainland Southern Italy after Naples, and is well known as a port and university city, as well as the city of Saint Nicholas...

(sometimes made with horse meat

Horse meat

Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses...

). A ragù is usually made by adding meat to a soffritto (a partially-fried mixture of chopped onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s, celery

Celery

Apium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...

, carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

s, seasonings, etc.), adding tomatoes and other flavourings, and then simmering

Simmering

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water , but higher than poaching temperature...

for a long time.