Growing up, I ate a lot of Ragu’, meat sauce, at my Italian grandparent’s house. My grandmother would make Ragu’ in so many different ways, even with fish! I swap out the ground beef and pork with ground chicken when I am in the mood for a lighter version. My daughter, Remington, actually prefers this recipe to the traditional one. What I love most about this meat sauce is every single region has its way of preparing it, and sometimes even within the region, different areas will have their traditional method of cooking Ragu’. I enjoy serving a bottle of Centanni Pecorino, from the Le Marche region, with this dish.