Chicken livers add a particular gamy depth to rustic ragù made with several kinds of meat. See the recipe for Ragù Enriched with Chicken Livers »

This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.

At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. See the recipe for Tagliatelle Bolognese »