| 释义 |
Definition of ragu in English: ragunounraˈɡuːraˈɡo͞o mass noun(in Italian cooking) a sauce typically made with minced meat, onions, tomato puree, and red wine, and served with pasta. arrange the tagliatelle in a bowl and spoon some ragu on top Example sentencesExamples - I meet Nav for dinner at Carluccio's, where I am crushed to find they've taken my wild boar ragu off the menu.
- From what we ate, the food was great, try the Veal ragu.
- Conversation died when the spaghettini with veal ragu appeared.
- I think it would be a nice change for regular ragu (Bolognese sauce).
- There's nothing as good as a thick, garlicky, tomato ragu.
- Strain pasta and toss with hot ragu, butter and mint leaves over high heat.
- For the ragu, in a large saucepan heat the oil over medium heat.
- The dish, a popular item on trattoria menus and at family meals, consists of a thick, full-bodied ragu, oftentimes made with meat.
- The resulting green pasta is then served with a substantial tomato-and-chicken ragu.
- A manageable amount of good firm spaghettini was anointed with, but not drowned in, the ragu.
OriginItalian ragù, from French ragoût (see ragout); the Italian term originally denoted a meat stew. Definition of ragu in US English: ragunounraˈɡo͞o (in Italian cooking) a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta. arrange the tagliatelle in a bowl and spoon some ragu on top Example sentencesExamples - The dish, a popular item on trattoria menus and at family meals, consists of a thick, full-bodied ragu, oftentimes made with meat.
- There's nothing as good as a thick, garlicky, tomato ragu.
- I meet Nav for dinner at Carluccio's, where I am crushed to find they've taken my wild boar ragu off the menu.
- I think it would be a nice change for regular ragu (Bolognese sauce).
- A manageable amount of good firm spaghettini was anointed with, but not drowned in, the ragu.
- From what we ate, the food was great, try the Veal ragu.
- Strain pasta and toss with hot ragu, butter and mint leaves over high heat.
- The resulting green pasta is then served with a substantial tomato-and-chicken ragu.
- For the ragu, in a large saucepan heat the oil over medium heat.
- Conversation died when the spaghettini with veal ragu appeared.
OriginItalian ragù, from French ragoût (see ragout); the Italian term originally denoted a meat stew. |