The Italian word derives from the French rago??t, from the verb rago??ter, ???to revive the taste.??? A rag?? is usually made by adding meat to a soffritto, a mixture of chopped onions, celery, carrots and seasonings (garlic and fresh herbs such as parsley or sage), that is partially fried in olive oil. (A soffritto is the progenitor of the French concept of the mirepoix.) It is then simmered for