what is a ragout

A ragout is a main dish stew that originated in France. It involves slow cooking over low heat and can be prepared with or without meat, incorporating a wide variety of vegetables and spices. The term "ragout" comes from the French word "ragoût," which means "to revive the taste." In Italy, the term "ragout" is generally used to indicate recipes for fine stews of meat, fish, or vegetables, while "ragù" signifies classic Italian ragouts, such as the Bolognese version. The Italian conception of ragout often requires that the meat be finely minced and used to season fresh egg pasta, dried pasta, lasagna, or casseroles