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I read about ragú on a website that was all about Italian cooking. What I wanted was a simple pasta sauce recipe, so I was randomly scrolling through the net to find a recipe. My search keywords were: making authentic Italian tomato sauce for my pasta, and was introduced to this interesting sauce in the process.
Now there are many notions about how to make a sauce. One popular one is that you never pair a thick sauce with thin pasta such as spaghetti. It is better to pair a creamy sauce with it. But creamy could also be of a soup-like tendency, right? How will that stick to the spaghetti?
I have often paired my sauce, no matter how thick with spaghetti. So, I’m confused by this idea. I was making spaghetti but I didn’t want to give any very narrow descriptions in my google search, such as creamy tomato sauce for spaghetti. Thus, I used general keywords like “tomato sauce” and “pasta”.
I learned something about making tomato sauce. Essentially, it requires six ingredients: tomatoes, olive oil, basil, salt, smashed garlic and a pinch of sugar. But I wanted to understand if I was correct in assuming that this is the best it can get.
So I googled again: pasta sauce other than marinara. I read a few articles to see what distinguishes tomato sauce from other alternatives. It is there I learned that chefs have been hiding a secret from us: the secret of ragú. All we usually hear is that marinara is the choice of sauce for pasta. But perhaps chefs are too busy at work and just don't have the time to take us through every kind of sauce out there, which is understandable.
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Here's a recipe for ragú you can try!
