Etymology[change | change source]
The word is from the French ragoût. The term comes from the French ragoûter, meaning: "to revive the taste". The related word Italian ragù is a sauce, such as Ragù Napoletano. It is used to dress pasta.
Preparation[change | change source]
The basic method of preparation involves slow cooking over a low heat. The main 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.
Notes[change | change source]
- Merriam-Webster dictionary. 
- pronounced in both languages as "ragoo"