(EN) Emilia Romagna's Soul Food, in Lonely Planet: Experience Italy, Lonely Planet Global Limited, aprile 2018, p. 123, ISBN 9781787019621.
«Modern legend suggests that ragù may have acted as spaghetti bolognese's original inspiration when British and American servicemen and women passing through Emilia-Romagna in WWII fell in love with the dish. Returning home after the war, they subsequently asked their immigrant Italian chefs to rustle up something similar. Details got lost in translation.
The 'spaghetti bolognese' eaten in contemporary London and New York is fundamentally different to Bologna's centuries-old ragù. First there's the sauce. Spaghetti bolognese is heavy on tomatoes while ragù is all about the meat. Then there's the pasta. Spaghetti bolognese is served with dry durum-wheat spaghetti from Naples taken straight from a packet. Ragù is spread over fresh egg-based tagliatelle (ribbon pasta), allowing the rich meat sauce to stick to the thick al dente strands.»
