The term
ragout (
French ragoût) can refer either to a main-dish
stew or to a
sauce for
noodles or other
starchy foods. (
Italian ragù, such as
Bolognese sauce, are typically used to dress pasta.)
The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.
Two eighteenth-century English dishes from The Compleat Housewife[1] show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragout.
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