The Cardinal's Ragù

(Ragu per i Maccheroni Pasticciati)

According to Lynne Rossetto Kasper's The Splendid Table (William Morrow, 1992), this flour-thickened, cinnamon-enhanced sauce, which was first cooked for the cardinal of Imola in the 18th century, is a "cross between a classic ragu alla bolognese and a 20th-century French brown sauce".