It’s very similar with some differences.   In general, a ragù is a hearty, Italian meat sauce, typically served with pasta. Generally, tougher cuts of meat are browned, immersed in a braising liquid (wine and/or tomato-based) and then cooked on a low heat over a long period of time. Once cooked, the meat is removed from the sauce and sometimes served in a separate course, while the sauce is served with pasta for the first part of the meal.   The classic (Bolognese) ragu of the Bologna area in central Italy is made with ground beef and pork and/or veal, braised in wine and a bit of tomato, and finished with a bit of milk.   This wild boar Bolognese ragu is inspired by both a traditional ragu Bolognese and a Tuscan wild boar ragu. Here, the meat is marinated overnight in wine and pulled chunks of braised shoulder (as opposed to ground meat) are present, unlike a Bolognese. But, this wild boar ragu is finished with milk, just like the classic Bolognese. The milk tenderizes the meat, balances the acidic ingredients, creates a creamy texture and adds flavor and richness to the final dish.