Технология на рагу – рагуто е ястие от френската кухня. Приготвя се от месо и зеленчуци. По външен вид прилича на нашите гювечи. Използват се топлинните процеси запържване, задушаване и запичане.

- продуктув набор – подходящи за рагу са телешко, агнешко, овче и свинско месо, птици и дивеч. Използват се плешката, гърдите, бутът. От зеленчуците картофи, моркови, тиквички, домати и др, както и гъби.

- предварителна обработка – месото се нарязва на порционни парчета, а според необходимостта зеленчуците се обелват, почистват, измиват, нарязват на топчета, кубчета или други форми отделно задушени моркови, целина, картофи, нарязан на ивички зелен фасул, грах, карфиол, малки цели лукчета.

- етапи на приготвяне – месото се запържва в мазнина и се посолява. В същата мазнина се прави запръжка от лук и доматено пюре, която се разрежда и в нея се връща запърженото месо. Месото се задушава до кулинарна полуготовност, след което се прибавят нарязаните зеленчуци. Слагат се отделно задушени гъби и нарязани и обелени червени домати. Ястието се запича в умерена фурна

- оформяне – при оформяне на порциите наи-напред се поставя месото, а върху него се натрупва зеленчука. Отгоре се поръсва с магданоз.

- видове – в зависимост от съчетанието на зеленчуци и подправки рагуто бива рагу по лесничейски, рагу по парижки, рагу от овче месо със сини сливи и  канела.

- ястия по градинарскиот телешко, свинско и овче месо, от птици и субпродукти. Нарязаното на порционни парчета месо се запържва. Приготвя се тъмна зеленчукова запръжка от лук, доматено пюре и червен пипер и се разрежда с част от виното. Прибавят се нарязаните на ивички и предварително задушени в масло моркови, целина, пиперки, гъби, зелен фасул, прясно зеле. Слагат се полуизпържени картофи и останалото вино. Накрая се поръсва с нарязан магданоз.

- ястия по ловджийски – от телешки или свински котлети и субпродукти. Запърженото месо се задушава в сос по ловджийски.

- качествени показатели – рагуто остава на мазнина. Всички съставки, трябва да имат запазена форма и цялост и да са доведени до състояние на кулинарна готовност. Ястието, трябва да има свежият вкус и аромат на вложените продукти.



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