ragù
English
Alternative forms
Etymology
From Italian ragù, from French ragoût, from Middle French ragoûter (“to awaken the appetite”), from goût (“taste”), from Latin gustus. Doublet of ragout.
Noun
ragù (countable and uncountable, plural ragùs)
- An Italian pasta sauce containing ground meat cooked with sautéed vegetables in tomato sauce or some other kind of liquid.
- Hyponym: Bolognese sauce
Italian
FWOTD – 5 June 2014
Etymology
Borrowed from French ragoût, from Middle French ragoûter (“to awaken the appetite”), from goût (“taste”), from Latin gustus. See also gusto (“taste”) and its derivations.
Pronunciation
- IPA(key): /raˈɡu/*
- Rhymes: -u
- Hyphenation: ra‧gù
Noun
ragù m (invariable)
- (countable and uncountable) ragù, ragu (pasta sauce)
- Hyponyms: ragù alla bolognese, ragù alla napoletana, (fish ragù) ragù di pesce, (vegetarian ragù, vegetable ragù) ragù vegetariano
- 1790, Francesco Leonardi, L'apicio moderno, ossia l'arte di apprestare ogni sorta di vivande, tomo sesto, page 281:
- levate la pelle ai petti di Polleria; ed i nervi, e le pelli alle altre carni; tagliate tanto i primi, che le seconde in fettine assai fine per traverso, aggiustatele in una cazzarola di argento, o piatto, versateci sopra una Salsa, o un Ragù di vostro genio
- Skin the chicken breasts, and eliminate the nerves and skin from the other meats. Cut both in very thin, transversal slices, arrange them on a silver casserole, or plate, [and] pour a gravy, or ragù of your liking on them.
- 2009, Giulia Angelini, Elisabetta Fontana, Per il verso giusto: Übungsbuch für fortgeschrittene Italienischlernende, Helmut Buske Verlag, page 196:
- Non è difficile preparare un buon ragù.
- Preparing some good ragù is not difficult.
- (maybe, vulgar, slang) the menses
Related terms
Descendants
- → English: ragù
Further reading
- ragù in Treccani.it – Vocabolario Treccani on line, Istituto dell'Enciclopedia Italiana
Romagnol
References
- Masotti, Adelmo (1996) Vocabolario Romagnolo Italiano [Romagnol-Italian dictionary] (in Italian), Bologna: Zanichelli, page 490
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