Different recipes for bolognese sauce (ragu) contain wildly different amounts of tomato. Some call for a few tablespoons of tomato paste for a pound of meat, while others call for a 28 oz. can (or even two). There's an enormous difference between meat sauce with some tomato flavor and a tomato sauce with meat--they really aren't the same dish.
I know that in ordinary American Italian restaurants, "bolognese" is just a fancy name for tomato sauce with meat in it. But it seems to be true in some (but not all) upscale restaurants as well.
I hate ordering this and having no idea what I'm going to get.
I've never been to Bologna. What's the story there? Does the amount of tomato vary, or is ragu a fairly standard item, at least in this respect.? (i.e. ignore variations related to milk, chicken liver, and meats other than beef.)