- Glossary
- Ragout - a rich slow-cooked stew
Ragout - a rich slow-cooked stew
Ragout is a rich, slow-cooked stew of meat and vegetables in an aromatic sauce. It originates from French cuisine, with Italian ragù alla bolognese being the best known. It features a deep flavour from slow cooking. The meat becomes tender and the sauce thickens beautifully.
- Prepared by slowly simmering meat and vegetables in sauce.
- Originates from French cuisine. the best-known variant is Italian bolognese.
- Long, slow cooking yields tender meat and a thick sauce.
- Served with pasta, bread, or as a main course.
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