A ragù is an Italian meat-based sauce, commonly served with pasta. There are many styles of ragù. In northern Italy, a ragù is typically a sauce of minced, chopped or ground meat, cooked with sauteed vegatables. The meat used may include beef, chicken, duck, goose, lamb, mutton, veal, or game and offal. It may be cooked with broth, stock, water, wine, milk, cream, or tomato. In southern Italy, ragùs are often prepared from substational quantities of large, whole cuts of beef and pork, and sometimes regional sausages, that are cooked with vegatables and tomatoes. After simmering, the meat is removed and may be served separately, without pasta.