Meat ragù is made everywhere in Italy, from the very famous Ragù Bolognese, made with ground meat, to the equally famous though very different Neapolitan-style, made with chunky pieces of various meats. Some are made with vegetables, others with spices, some add poultry, others use lamb. Some feature tomatoes, while others rely on tomato paste or concentrate. Every region has its own style, and, of course, every cook has his or her own favorite combination and technique.
The Meat Sauces are just a small sample of the possibilities you will find in Italy.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.