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.
