Bolognese or beef ragu are rich, comforting sauces with an outstanding depth of flavour when cooked over a long period of time. Because of the slow cooked meat and depth of flavour a ragu can achieve, this sauce can handle wines with more power and tannin. Brunello di Montalcino, made from Sangiovese, in Tuscany is a serious wine with complex flavours of cherry, earthy spices, leather and mellow oak, all of which can bring any ragu to life. Aglianico from Southern Italy, especially the top forms like Taurasi, can be big and boisterous when young, though with bottle age can mellow into another fantastic option. Outstanding Montepulciano d'Abruzzo from the Rosso Conero appellation is another wine worth finding to accompany this dish.