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 different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic "ragù alla bolognese" with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, "ragù alla bolognese" is often referred to simply as "ragù". Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to "ragù alla bolognese" being more similar in fact to the "ragù alla napoletana" from the tomato-rich south of the country. Whereas in