As the name may indicate Bolognese originated in Bologna, Italy in the early nineteenth century. This ragu is traditionally made with tomatoes or tomato paste and heavily laden with meat. The sauce begins as a medley of vegetables—usually carrots, celery and onions. Traditional meat found in bolognese sauce is beef, veal, pork or pancetta. Interestingly enough, in Bologna, the dish is generally served with tagliatelle (made with egg). As for spaghetti bolognese, it is believed that the ragu recipe traveled here during World War II, with returning soldiers demanding it from their own local restaurants. Since spaghetti, from southern Italy was readily available, it is sometimes combined with this northern Italian dish. Another way to use this classic sauce is in Lasagna alla Bolognese. Try one or try them all!