Ragù is an Italian word generally used for a type of meat or vegetable sauce used in Italian cuisine. It can be made with beef, pork, game, or even sausage, and can also be vegetarian. It is usually served over pasta or polenta, but it can also be used as a base for other dishes such as lasagna or cannelloni.

The preparation of ragù varies depending on the region and family tradition in Italy. It typically consists of minced meat slowly cooked in a sauce of tomatoes, onions, carrots, and celery. It is often seasoned with herbs such as oregano, thyme, and rosemary, and sometimes finished with red wine or milk. Some regions of Italy also use ingredients like mushrooms, peppers, or zucchini.

A typical ragù alla Bolognese, originating from Bologna, contains beef, onions, carrots, celery, tomatoes, milk, and white wine. It is often served with tagliatelle, but it can also be served with other pasta shapes such as fettuccine or pappardelle.

A Ragù Napoletano, which comes from Naples, often contains beef and sausage, onions, celery, tomatoes, and basil. It is often served with penne or spaghetti.

In South Tyrol, there are many different types of ragù, which can vary depending on family tradition and region. However, some regions in South Tyrol have special ingredients and techniques that they incorporate into their ragù.

• They often have a strong German and Austrian influence, which can also be found in the preparation of ragout. Eggerhof, for example, frequently offers game meat such as venison or roe deer.
• Sometimes different spices are used than those traditionally used in Italian cuisine.
• Some regions in South Tyrol also have a strong tradition of fruit and vegetable cultivation, and these ingredients may be used in ragout recipes. Some of the ingredients grown in South Tyrol that can be used in ragout are apples, pears, onions, carrots, and celery.
• It is also possible that in South Tyrol some special types of pasta are used to serve ragout, such as Schlutzkrapfen or Spatzle.

There are many variations of ragù in Italian cuisine, differing according to region and tradition. Each region has its own way of making ragù, and each family often has its own secret recipe.