The other great thing about ragu is that there is no universal recipe for it. In this instance, I went with something similar to a bolognese sauce, utilizing a standard mirepoix and ground beef. You could easily make a few substitutions to suit your preference here, depending on what you have available. For instance, substitute half or all of the beef for ground pork or turkey. Using a cup of water instead of wine is perfectly fine, especially if you don’t care to open a bottle of wine just for cooking.