Just about every region of Italy has it’s own version of a Ragu 
, a slow cooked meat sauce, but perhaps the most famous is from the city of Bologna in Emilia-Romagna, Ragu alla Bolognese. Where in other areas, especially in Southern Italy, the Ragu typically starts with large cuts of meat which are cooked slowly in a tomato based sauce until they become tender, Bolognese Sauce is made using ground meat. Here I use even parts beef and pork, but it can also be done using all beef or I have even used a combination of beef, pork and veal.
Bolognese is traditionally served over fresh pasta , such as tagliatelle, fettuccine or pappardelle, but that doesn’t mean you can’t use dried pasta if you want or don’t have fresh available. Sometimes I like to use Rigatoni, the ridges do a nice job of grabbing on to the sauce. That’s the great thing about cooking for yourself in your own kitchen, you can do whatever works for you.