Italian red gravy, or sugo, is a southern Italian dish that consists of a rich red sauce with large pieces of meat. Typically meatballs, Italian sausage and tough cuts of either pork or beef tenderize and fall apart after cooking low and slow for several hours. The meats are typically served on the side along with pasta. Bolognese, or Ragu as it's called in Bologna, is a northern Italian specialty. It's made with ground meat, often pork, beef and/or veal, simmered with Italian sofrito (carrots, celery and onion), white wine, milk and very little tomato. It's traditionally tossed with tagliatelle pasta or layered in u003ca href=u0022https://coleycooks.com/lasagne-bolognese/u0022u003elasagneu003c/au003e.