In Italian cuisine, a rag is a meat-based sauce, which is commonly served with pasta. In Italy, rags are many and varied. The Italian gastronomic society l'Accademia Italiana Della Cucina has documented 14 rags. The commonalities among the recipes are all are meat-based and all are to be used as sauces for pasta. Typical Italian rags include rag alla bolognese (Bolognese sauce), rag alla napoletana (Neapolitan rag), and rag alla Barese (sometimes made with horse meat).
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