The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind of stew.

In France, the chef of Luigi XIV, from Bologna, had the idea of grinding this stew and using it to season pasta. The origin of the name “Ragù” is French, from the term ragoût, which at once meant all those preparations in which the meat (but also occasionally fish or vegetables) was reduced into small pieces then cooked in stew over low heat for a long time.