The savory red sauce can be mixed with penne, used to make stuffed shells with ricotta cheese, added to pasta primavera for a tasty dinner you and the kids will enjoy, or used in a crockpot to make an Italian-style pot-roast.

Tomato Puree (Water, Tomato Paste), Salt, Olive Oil, Sugar, Dehydrated Onions, Dehydrated Garlic, Spices, Garlic Powder, Onion Powder.

The history of ragù Ragù was the brainchild of Alberto Alvisi, chef to the Cardinal of Imola, in the 18th century. It is said that the cook developed his recipe from the french ragoût, a meat stew popularised in Italian cuisine, after Napoleonic soldiers brought the dish upon invading the country in 1796.

RAGÚ® Old World Style® Marinara Sauce serves up a savory blend of tomatoes, onions and extra virgin olive oil for a classic marinara sauce. Vine-ripened tomatoes. Flavor for the whole family. Available in 14oz and 24oz jars.

A great option for a quick and easy, authentic pizza sauce with high quality ingredients, you and the kids will enjoy. For over 80 years, Ragú has made Italian pasta sauces inspired by an Italian mother's recipes for a familiar taste that feels like home.

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.

The ragù bolognese, a thick, rich, meaty sauce made from beef and tomatoes, is probably Italy's single most important cultural signifier. Ragù represents the very essence of the country's food, and of its culture, and yet try to find one definitive recipe for ragù.

Did you know that every single jar of the popular pasta sauce brand RAGÚ in the nation is made in Owensboro? Mizkan acquired RAGÚ in 2014, and the RAGÚ sauce-making and distribution facility is located in Owensboro.

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.

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.

Tomato sauce is similar to pizza sauce, but they are not the same. The main difference between tomato sauce for pasta and pizza sauce is that pasta sauce is cooked in the preparation of the sauce and pizza sauce is an uncooked tomato sauce that cooks along with the pizza.

The term ragoût is still used internationally today generally to indicate a meat (or fish) stew with vegetables, served as a main course or side dish with rice, mashed potatoes, or polenta.

Italian Tradition Ragù is a wonderful topping for a plate of pasta. It goes perfectly with tagliatelle, but it can also be enjoyed with short pasta like penne.