You can make a decent facsimile in the Instant Pot, but for the real deal, the sauce needs gentle, long simmering to transform into something complex and divine.
It’s such a simple word: just four letters. And, yet, defining it is not so simple. What, exactly, is ragu? Is it a tomato sauce? A meat sauce? A brand name?
Neapolitan ragu is a robust tomato sauce infused with the flavor and fat of braised meat, and usually served with short, sturdy pasta. Bolognese-style ragu is dense, almost spoonable, delicately flavored and with a minimal amount of tomato. It is typically served in lasagne or with fresh egg tagliatelle. But never spaghetti. Why? Because, for the most part, people in Bologna eat tagliatelle.
The word “ragu” can be traced back to French ragout, a slow-cooked stew made with meat or fish and vegetables, or vegetables alone. It is believed to have made its way to Italy sometime after Napoleon’s invasion and occupation in the late 18th century. It wasn’t until decades later that slow-cooked meat and pasta came together. There is a recipe for maccheroni alla Bolognese in Pellegrino Artusi’s 1891 cookbook “La Scienza in Cucina e l’Arte di Mangiar Bene” .
So by all means, use your multicooker to make ragu. But don’t deprive yourself of learning how to do it the traditional way. Participating in the creation of this iconic dish and watching the process unfold, says Frenda, is not only satisfying, it will make you a better cook. “Ragu, like good bread, is a labor of love and of life. Time is its best friend.”
3. Most ragus start with sauteing aromatic vegetables — a soffrito. Chop these finely and uniformly, preferably by hand .
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