The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna, and in 1891 Pellegrino Artusi first published a recipe for a meat sauce characterized as being "bolognese".
In 1891 Pellegrino Artusi first published a recipe for a meat sauce characterized as being "bolognese". The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna.
The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. In 1891 Pellegrino Artusi first published a recipe for a meat sauce characterized as being "bolognese".
The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. In 1891 Pellegrino Artusi first published a recipe for a meat sauce characterized as being "bolognese".