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In my student days I had a very limited repertoire. One dish was pasta with meat sauce, which we called Mussolini bolognese or „Stoßdämpfer bolognese“ (shock absorber bolognese), because of a perceived similarity between spirali and shock absorbers. The term “bolognese” was about as accurate as the other parts of the name. One day I might find a typical list of ingredients.
From memory, however, it was pretty simple, probably related to the „Teigewarensauce à la bolognese“ in „Das Junggesellenkochbuch“ by Hannes W. A. Schoeller (Heyne, 1967). Mincemeat, onion, much tomato paste, garlic, paprika powder, dried rosemary and thyme. Nothing that I'd consider cooking in the 21st century.
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