Ragù, often used in lasagna, is generally what type of sauce?

Ragù, often used in lasagna, is generally a meat-based sauce. In Italian cuisine, ragù is made around meat—such as beef, pork, veal, poultry, duck, or game—although vegetables, wine, stock, and tomatoes may also contribute to the finished sauce.

The best-known version is ragù alla bolognese, associated with Bologna in Emilia-Romagna. It commonly combines minced or finely chopped meat with a soffritto of onion, carrot, and celery, then cooks it slowly with wine, milk, and a modest amount of tomato. Neapolitan ragù is different: it often braises large pieces of meat in a more tomato-rich sauce, with the meat sometimes served separately after the pasta course.

A common mix-up is calling every tomato sauce with meat “Bolognese.” In Italy, ragù is defined chiefly by its meaty character, and regional recipes vary considerably. The word itself entered Italian from the French ragoût and became associated with pasta sauces by the late 18th century.