Ragù is a traditional Italian meat-based sauce typically served with pasta. It is made by slowly cooking pieces of meat—often beef, pork, game, or other meats—in a liquid that is usually tomato- or wine-based, over low heat for a long period of time. The term "ragù" comes from the French word "ragoût," meaning to add flavor or awaken the appetite. There are many regional varieties of ragù across Italy. A well-known example is ragù alla bolognese (Bolognese sauce) from Bologna, which includes minced or finely chopped meat cooked with soffritto (onion, celery, carrot), white wine, milk, and a small amount of tomato paste. Other regional ragù types may include larger cuts of meat or different ingredients. Ragù is a general term for these slow-cooked meat sauces, while specific styles like Bolognese sauce are types of ragù with particular recipes and traditions. Unlike many tomato sauces, ragù is more a meat stew than a tomato sauce with meat added, with tomatoes usually playing a supporting role rather than being dominant. In summary, ragù is an umbrella term for slow-cooked Italian meat sauces typically served with pasta, with many regional variations throughout Italy.