I like the taste of sauce made with wine, so I always use my own ragu - usually leftover sauce from the day before - to make this dish. I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff. When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread. Good stuff.