Rochester, New York Ragú had its origins in Rochester, New York, in 1937. Assunta Cantisano and her husband Giovanni founded the Ragu Packing Company in their home in Rochester, New York, in 1937, making spaghetti sauce in their basement and selling it on their front porch.

In Italian cuisine, ragù (Italian: [raˈɡu] from French: ragoût) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.

From the first jar made in Assunta and Giovanni's kitchen in 1937 to the one in your pantry, RAGÚ Sauce has been helping everyone cook like a mother for over 80 years.

Ragù is Italian and defined as a meat-based sauce made to serve with pasta. The meat can be beef, pork, chicken, or lamb. Sometimes it's ground or minced; other times larger pieces of meat are used. Most of us are at least familiar with Sauce Bolognese, a classic tomato-based Ragù usually made with ground beef.

Bolognese sauce

What is ragù? Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

The name itself actually comes from France, where ragout refers to any stewed dish containing diced meat, fish, or vegetables. It isn't clear when the term arrived in Italy, but ragù was well known to aristocrats from the Renaissance onwards, generally as a second course, and only later used to enhance pasta.

Ragù is Italian and defined as a meat-based sauce made to serve with pasta. The meat can be beef, pork, chicken, or lamb. Sometimes it's ground or minced; other times larger pieces of meat are used. Most of us are at least familiar with Sauce Bolognese, a classic tomato-based Ragù usually made with ground beef.

One of the most popular and beloved recipes in Italy, ragù is a sauce made from tomatoes and ground or chopped meat, which is cooked for a long time. It is normally made with tomato sauce, celery, onions and carrots, ground beef and/or pork, some white wine and aromatic herbs like basil and bay leaf.

In terms of etymology, the term ragù stems from the French ragoût, which is in turn derived from “ragouter”, meaning to “add flavour” or “awake the appetite”. Ragoût is a seasoned meat stew that was brought to Italy by Napoleonic soldiers in 1796.

to awaken or stimulate the appetite In fact, the term ragù derives from the French word ragôut, meaning 'to awaken or stimulate the appetite' (or 'remettre en appetit' as they say in France). More specifically, ragôut is a word that comes from the French word goût, meaning taste in English – originating from the Latin gustus.

What is ragù? Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.