Rippasso is less meaty than an Amarone but still fantastic.
Ripasso refers to the method of production rather than the wine itself, using either partially dried grapes or leftover skins within the maceration. Amarone is produced with partially dried grapes so is technically a ripasso wine.
Just to confuse matters, it also refers to a type of Valpolicella wine produced using leftover Amarone grapeskins.
Anyway, Amarone is a good shout, but you’re looking at £15 for a half-decent one. There’s also a sweet red that tastes like port called Recioto della Valpolicella (also made with the ripasso technique), and if you’re pushing the boat out, have a look at a super Tuscan such as Ornellaia.
Best thing to do is buy a copy of the Larousse wine guide.