The sauce that started in an Italian mother's kitchen is crafted with vine-ripened tomatoes and Italian spices for a recipe so authentic, it tastes like it's been passed down for generations.

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.

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.

Ragú introduced its “Cook Like a Mother” campaign nearly one year ago and still gets consistently roasted each time it posts on social media. With once strong taglines like a “full serving of veggies” and “Simmered in Tradition,” it's no wonder Ragú has sauce on the face this time around.

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.

garum sauce The oldest European sauce is 'garum sauce' ; this was fish sauce used by the Ancient Romans.

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.

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.

Bolognese sauce (UK: /ˌbɒləˈneɪz, -ˈnɛz/, US: /ˌboʊlənˈjeɪz, -ˈniz/; known in Italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːze, -eːse], ragù bolognese, or simply ragù) is a meat-based sauce in Italian cuisine, typical of the city of Bologna.

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.

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.

Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef.