Worcestershire sauce The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. The original ingredients of bottle of Worcestershire sauce sold were: The "spice" and "flavourings" are believed to include cloves, soy sauce, lemons, pickles and peppers. Notes from the
Bolognese sauce Italy "ragù" is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world. The earliest documented recipe for a meat-based sauce ("ragù") served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi published a recipe for a meat sauce characterized as being "bolognese" in his cookbook published in 1891. Artusi's recipe, which he called "Maccheroni alla bolognese", is thought to derive from the mid 19th century when he spent considerable time in Bologna ("maccheroni" being a generic term for pasta, both dried and fresh). The recipe only partially