Bolognese sauce

The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being ``bolognese'' appeared in Pellegrino Artusi's cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù.

Question: is bolognese sauce the same as meat sauce
Answer: no