When you think of an Italian ragu, you might tend to think of a beefy Bolognese studded with tomatoes. While that's certainly one style of ragu, ragus can be made from virtually any cut of meat. In this course, we'll focus on ragus made with pork. Pork has a sweeter, more subtle flavor than beef or lamb, and we’ve developed sauces—with and without tomato—to highlight those flavors. We’ll show you which cuts of pork are made for ragus, and how to use their particular attributes to your advantage. You’ll also see how the careful development of fond can change the flavor of a dish, whether you’re simmering for 2 hours or 45 minutes. You can toss the ragus with ribbons of pasta or spoon them over gnocchi, polenta, or a piece of Italian bread. However you choose to serve them, these satisfying sauces are as versatile as they are delicious.