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Ragoût,
also known as Ragu (pronounced Ra-goo), is a thick stew
of condensed meat sauces combined with tomato and/or
mushrooms to create a thick, chunky sauce. Versions of
this dish are also cooked in other parts of the world,
especially during the colder months when a hearty, boldly-flavored
dish would be greatly appreciated.
The basic method of preparation involves slow cooking
over a low heat. This allows all the delicious ingredients
to merge, creating a rich combination of texture and
flavor. Historically, many cooks have made Ragoût
over a fire or in a closed woodstove, allowing the fragrant
flavors to develop gradually over the course of the day.
Modern cooks simply use a low stove setting, crock pot,
or the oven. |
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