https://en.wikipedia.org/wiki/Ragù
Varieties. In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ragù in bianco (white ragu). The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal.