Ragù’s Journey

Ragù is one of Italy’s most beloved sauces, but few diners realise that it began its life far from the pasta bowls of Bologna. 

This meat-based sauce has a history stretching back to Renaissance‐era France and has evolved through centuries of adaptation and migration. 

Below we explore its journey from French aristocratic tables to its status as a global staple.

From French Ragoût to Italian Ragù

The word ragù is derived from the French term ragout, which in medieval France referred to a long‐slow stew of meat and vegetables. These stews were prepared over low heat and could be lavish or humble depending on the quality of meat and spices.

During the Renaissance, French culinary influence was strong among Europe’s courts. The technique of ragout eventually travelled south and entered the kitchens of the Bourbon court in Naples. 

At that time, royalty set the trends not only in fashion and customs but also in culinary arts, so the recipe began to appear in Italian aristocratic households. 

An article from La Cucina Italiana explains that ragù was initially served as a second course for the upper classes before later being used to enhance pasta.

Adoption and Evolution in Italy

Once ragù arrived in Italy, cooks adapted it to local tastes. Early versions resembled a meat stew and contained various meats, vegetables or even fish, with slow cooking providing intense flavour. Vincenzo Corrado’s 1773 cookbook Il Cuoco Galante contains one of the first recorded Italian ragùs; his recipe allowed for different meats, vegetables or even shrimps and eggs. 

Over the nineteenth century, ragù spread across the Italian peninsula, taking on local characteristics: Neapolitan cooks added small meatballs; Abruzzese chefs used pork; and Bolognese cooks paired ragù with handmade pasta. Tomatoes, which were not part of the original French ragout, began appearing in ragù recipes around 1790 and became widespread by the early twentieth century.

Bolognese Ragù – An International Icon

Of all regional variants, ragù alla Bolognese has become the most celebrated. According to travel site Travel Emilia Romagna, the Bolognese version is now one of the most famous recipes in the world.

It spread beyond Italy thanks to Italian emigrants who carried their culinary traditions abroad. Overseas cooks adapted the sauce using locally available ingredients, giving rise to countless variations, the most famous being Spaghetti Bolognese, which the article describes as an American transposition of the original. 

Meanwhile, La Cucina Italiana notes that ragù’s French name and techniques were imported into Italy during the eighteenth century when French culture was fashionable at court. Over time, the sauce moved from aristocratic tables to everyday kitchens and became synonymous with hearty Italian cooking.

Ragù at Amore & Limoncello

At Amore & Limoncello, we honour ragù’s rich history while celebrating its Southern Italian roots. Our chefs prepare Ragù Bolognese using traditional slow‑cooking techniques, simmering selected cuts of beef with sofritto, tomato and herbs until the sauce is velvety and deeply flavoured. We serve it with fresh, handmade pasta, just as you might find in Bologna or Naples. 

For diners seeking authentic Italian cuisine near Fulham, our ragù showcases why this dish has become a worldwide favourite.