The earliest documented recipe of an Italian meat-based sauce (ragu) 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 ragu 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 ragu alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragu alla bolognese is often referred to simply as ragu.

Is it true that is bolognese sauce the same as meat sauce?
no