Saturday, December 13, 2008

Cooking term--Ragout

The term ragout (French ragoût) can refer either to a main-dish stew or to a sauce for noodles or other starchy foods. (Italian ragù, such as Bolognese sauce, are typically used to dress pasta.)
The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many: ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.