The word "ragù" comes from the French word "ragoût", but it's really not all that fancy.
It's just a basic sauce for pasta, vegetables, or baked in lasagna - with or without meat. I make it with chuck roast, but hold the beef and swap the beef stock for vegetable broth and you have a good vegetarian sauce. Prep time is less than 30 minutes and you can let it simmer on top the stove pretty much unattended for 3 hours, and you have a pretty simple tasty sauce. All the herbs in this recipe came from my garden - thyme, rosemary, bay leaves, parsley, and basil - everything else is from the market. 😉
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