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Bolognese sauce, aka ragù alla bolognese, is a meat-based sauce to serve with pasta that was created in the late 18th century in the province of Bologna. In 1891, Pellegrino Artusi first published a recipe called “Maccheroni alla bolognese", a richer version of what we eat today. The most traditional version uses fresh tagliatelle, long, flat ribbons of egg pasta that are similar to (more)

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