A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese  in the past, but strangely enough I have never featured a Southern Italian ragu. This is especially perplexing, considering I am Sicilian, and grew up having this type of meal on Sundays.Ragus from the south are usually made by cooking large pieces of beef and/or pork in sauce for hours until tender. Then the sauce is spooned over pasta for the primo or first course in a meal, and the meat is served separately as the main course.You can put beef and pork ribs, sausage and even meatballs in, but I decide to keep mine simple and just make a nice beef short rib ragu, with some diced pancetta thrown in to add a little pork flavor.
Finally, while I said the meat is usually served as a separate course, you can also opt to pull it off the bone, shred it up and mix it back in with the sauce, if you are just looking to make pasta with a hearty sauce. Enjoy!