Ragùs as pasta sauces in Italian cuisine likely arose from the influence and status of French "ragoûts" in the region of Emilia-Romagna in the late 18th century, following Napoleon's 1796 invasion and possession of the northern regions of what is now Italy.
Ragùs as pasta sauces in Italian cuisine likely arose from the influence and status of French "ragoûts" in the region of Emilia-Romagna in the late 18th century. This was following Napoleon's 1796 invasion. Ragùs as pasta sauces in Italian cuisine likely arose from possession of the northern regions of what is now Italy. This was following Napoleon's 1796 invasion.