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 types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce ("ragù") served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being "bolognese" appeared in Pellegrino Artusi's cookbook of 1891. The "ragù alla bolognese" that is now traditionally associated with tagliatelle and lasagne is somewhat