There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato). You can use this basic recipe, then experiment with quantities of wine, tomato and spices (replace the nutmeg with cinnamon for a completely different sauce!) and create your own ragù repertoire.
Find it online: https://organictuscany.org/recipes/ragu-sauce/