Bolognese sauce /bɒləˈnjeɪz/, known in Italian as ragù alla bolognese [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese [raˈɡu bboloɲˈɲeːze; -eːse], or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "**** alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.