Berlusconi blir vegetarian: ”Hur kan man döda djur?”

In Italian cuisine, ragù (pronounced [raˈɡu]) is a meat-based sauce which is commonly served with pasta. The Italian gastronomic society l'Accademia Italiana della Cucina has documented fourteen recipes of ragù. The common characteristics of the recipes are the presence of meat and the fact that all are to be used as sauces for pasta. The most typical are ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat). In the northern Italian regions, ragù is typically a sauce with meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. The meats are varied and may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. Characteristically, ragù is a sauce of braised or stewed meat that may be flavored with tomato, in contrast to a tomato sauce that is flavored with the addition of meat. In the southern Italian regions, especially Campania, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course without pasta. Examples of these styles of ragù are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.