Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
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