I can’t believe I have ignored this painted ad for Ragú spaghetti sauce on the side of a restaurant on 6th Avenue between White and Walker Streets in Tribeca until now. It’s probably because Ragú remains among the best selling mass market tomato sauces in the country. In Italy, ragu has long been a generic term for meat sauces with a tomato base, and both ragu and the French ragoût (stew) come from a French term “to add flavor.” The sauce company was founded by Italian immigrants Giovanni and Assunta Cantisano in 1937.
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