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Eat fresh pasta bolognese in Bologna

ITALY

Bolognese sauce, or ragù alla bolognese, originated in Bologna in the late 19th century as a meaty Sunday sauce.
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In Bologna, Italy, prepare and eat fresh pasta bolognese—tagliatelle al ragù—using handmade egg pasta from a local pastaio and a slow-cooked ragù of ground beef, pork, soffritto, tomato, and wine simmered for hours, served in a traditional trattoria near the university district.
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