Ragù vs Bolognese: What Is The Difference Between Them
To understand the differences between a Ragù and Bolognese, we need to explore the meaning of several terms. Once we know what each term means, we will better understand what makes each a distinctive cooking style. It’s time to explore Ragù vs Bolognese.
Terms To Understand
Ragù
The Definition from Merriam-Webster
ra·gù
1: a hearty, seasoned Italian sauce of meat and tomatoes that is used chiefly in pasta dishes and that is typically made with ground beef, tomatoes, and finely chopped onions, celery, and carrots
“ragù,” Merriam-Webster.com Dictionary, https://www.merriam-webster.com/dictionary/rag%C3%B9. Accessed 2/8/2024.
Simply put, a Ragù is any hearty Italian meat sauce. Throughout Italy, there are many different variations of ragù. One of the more common variations will have a red wine (which will often set it apart from the bolognese version, which is made with dry white wine). Ragùs are an essential component of Italian cuisine. Often tomato-based sauce with meat (usually ground beef, ground pork, or even whole pieces of meat and sausage).
The two most famous versions of Italian ragù are Bolognese ragù and Neapolitan ragù. The Neapolitan version is more tomato-forward, often has more whole pieces of meat (pork shoulder or pork belly), and may contain herbs and sometimes even pine nuts. This version also has no cream or milk and uses red wine in its base. It would be the closest to American spaghetti sauce. But it most closely resembles what many call “Sunday Gravy” or “Sunday Sauce.” It’s more of a tomato meat stew.
Another defining aspect of the ragù is its use with pasta. Typically served over spaghetti or other dry pasta.
Ragout
The Definition from Merriam-Webster
ra·gout
1: well-seasoned meat and vegetables cooked in a thick sauce
“ragout,” Merriam-Webster.com Dictionary, https://www.merriam-webster.com/dictionary/ragout. Accessed 2/8/2024.
Ragout is a French cooking term. A thick sauce with meat and vegetables, closer to a stew. It is not thought of as a pasta sauce. A crusty bread is also a common element served alongside a ragout. Check out my vegetarian ragout recipe Simple And Easy Vegetable Bean And Tomato Ragout Recipe.
Bolognese
The Definition from Merriam-Webster
Bo·lo·gnese
1: of, relating to, or characteristic of Bologna, Italy
2: being or prepared with tomato sauce flavored with meat
“Bolognese.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/Bolognese. Accessed 8 Feb. 2024.
In the end, Bolognese is just a type of ragù sauce from the city of Bologna in northern Italy. Ragù alla Bolognese or ragù Bolognese is normally shortened to simply Bolognese. Its distinctive qualities are the limited amount of tomato in the sauce. It usually uses a tomato paste and not whole or crushed tomato sauce. The main difference is milk, or heavy cream is used in the sauce. And unlike the Neapolitan ragù, it used white wine instead of the red wine. Cooked over low heat for many hours. The slow simmer helps to develop its distinctive flavor.
Next time you are looking for a bolognese recipe, give these a try. One is a more traditional recipe, Best Pappardelle Lamb Bolognese Recipe, and the other is a variation of a traditional bolognese Easy Slow Cooker Spaghetti Bolognese Sauce Recipe.
Ragu alla Bolognese
Sometimes, you will see Ragu alla Bolognese or ragu Bolognese on a menu. It refers to the traditional meat-based sauce from the city of Bologna.
American Meat Sauce
Most Americans think of spaghetti sauce as one thing: meat sauce. The traditional American spaghetti sauces are closer to a ragu alla Napoletana since they are a tomato-based sauce (using tomato puree or sauce) but often with ground meat.
Ragù vs Bolognese, So What Is The Difference
Ragù is a hearty, meat-based sauce from Italy, while Bolognese is a particular style of ragù from the city of Bologna. So, in the end, one is just a tiny part of the other larger term, Ragù.
