Ragù

From the French ragoût or meat stew, this term has been adopted for long-cooked rich sauces, especially in Emilia-Romagna for their universally renowned ragù alla Bolognese and in Naples for their ragù alla napoletana (a sauce of tomatoes, meat, herbs and other flavourings). Ragù bolognese is mainly used to savour tagliatelle in the north and the Neapolitans use their ragù mostly on large pasta shapes like rigatoni, candele and ziti.