For those of you who don't know, the word ragù is the Italianized version of the French ragout (a highly seasoned dish of meat cut into pieces and stewed with vegetables). The addition of tomatoes would come later. 

The French influence on Southern Italy's master chefs (beginning in Naples, the third largest city in Europe at the time and the capital of the Kingdom of Two Sicilies) inspired them to create very decadent meat-based sauces for the wealthy that would eventually include tomatoes. From there, it would spread to the general population within the Kingdom (Sicily, Campania, Molise, Abruzzo, Basilicata, Calabria and Puglia).

Ragù is also the word my Italian parents will always use when cooking up a meat-based sauce.

They would never call it a "Bolognese" because they’re from Calabria and Bolognese sauce is from the town of Bologna in the region of Emilia-Romagna. Don't get me wrong. Bologna’s a fun town but my heart belongs to ragù. It's in my blood and honestly, it's easier on the tongue and fun to say out loud. How the word “Bolognese” became a house-hold name to describe a meat-based tomato sauce outside of Bologna may be a mystery but more likely the end result of a game of telephone via world-wide immigration.

One of the best sauces we make here at the Saucery that pairs beautifully with meats, in general, is our Roasted Eggplant Sauce. It’s meaty and smoky character really enhance any protein you pair it with honestly (except for maybe fish).

Not sure why exactly but it just works really well with meats. This is what I've been telling customers at Greenmarket since we first started bringing them in. Have any of you paired our Roasted Eggplant Sauce with meats at all? Meatballs, stews or chilis? We'd love to know.      

This recipe is a delicious smoky eggplant ragù with pork and pasta. A delicious and hearty recipe to cook up for your own decadent feast to enjoy at home. Why not? You deserve it!