This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Ragu is from the French word ragoûter, to revive or stimulate the appetite.  Essentially, ragu is a meat stew that starts with a mirepoix or soffritto.  The Spanish and the French add fish or shellfish and beans to the mix for a more rounded and robust stew.  The Italians  more commonly stew the meat in a soffritto and ...