My meticulous and academically-approved approach to research – looking on Wikipedia –  led me to learn that the first documented recipe for Bolognese sauce was in 1891, in an Italian cookbook by Pellegrino Artusi. Though not uncommon at that time, I think it is notable that Pellegrino Artusi had twelve siblings. If there is one thing that Bolognese is excellent for, it is serving lots of people. And not just any people. A lot of households find that it is something all ages enjoy, even the notoriously fickle and hard to please under-fives. If all you need to do is serve the dish in such a way that sauce and pasta never touch, you are still winning my friend.