Ragu alla Bolognese is no stranger to those of us who love Italian food. Originating in northern Italy, the classic sauce is made with a variety of meats that are slowly cooked until tender, along with vegetables, white wine and milk, with results that are hearty and rich, but also subtle in flavor.

Because the term ragu is in the name of this popular sauce, it’s no surprise that most people outside of Italy have no idea that ragu actually refers to a broader category of meaty Italian sauces. Bolognese is simply a version that’s typical of the city of Bologna.

Why do you care? Because while all Bolognese sauces are ragus, not all ragus are Bolognese. In fact, the two sauces are not always the same — and they’re not necessarily interchangeable.

For example, this recipe, Slow-Braised Pork Ragu, as the name implies, is made with only pork, where Bolognese typically contains a variety of meats, including pork, beef and veal. It also uses red wine instead of white, and it has a more robust tomato flavor.

One thing that all ragu sauces do have in common is the slow braise. Whether it’s made on the stove or in the oven, this sauce requires patience, although once it starts cooking, it’s mostly hands-off.

It’s well worth the wait, though, as a certain magic seems to happen as the pork and aromatic vegetables slowly cook down with red wine, tomatoes, chicken broth and cream. The result is an ultra-thick, deeply flavorful sauce, packed full of fork-tender pork.

Of course, it would be delicious served over creamy polenta or pappardelle pasta, but it’s over-the top meatiness also makes it a good candidate for a hot Italian sandwich. Just spoon a generous