Lesson plan

Ragú

In Italian cuisine, ragù ( ; from French ragoût) is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, has documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is (Bolognese sauce). Other types include (Neapolitan ragù), , ragù alla barese (ragù from Bari, sometimes made with horse meat), and (a traditionally tomatoless duck ragù, from Veneto).

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Article summary

In Italian cuisine, ragù ( ; from French ragoût) is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, has documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is (Bolognese sauce). Other types include (Neapolitan ragù), , ragù alla barese (ragù from Bari, sometimes made with horse meat), and (a traditionally tomatoless duck ragù, from Veneto).

Key claims

  1. date of foundation: 1937 — source: Wikipedia · confidence 0.95

Discussion questions

  1. Summarise the article in your own words. Which single claim would you verify first, and why?
  2. The record states that the date of foundation is "1937". What evidence would count against this claim?
  3. Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
  4. If two sources disagreed about one of these facts, what would you need in order to trust one over the other?

Bibliography

  1. Wikipedia https://en.wikipedia.org/w/index.php?oldid=1366160117

Key claims and bibliography are generated from the same tracked claims and sources as the article page.