Bolognese sauce can take on many forms and require varying levels of commitment to prepare, from all-day to a quick spin in the microwave. We prefer something in-between. It was first described in a recipe from the 18th Century in Bologna, Italy, and over time has come to refer to a thick tomato-based sauce containing beef or pork. The fettuccine grabs onto the sauce as the two twirl together in a beautiful embrace.