Traditional Bolognese sauce originated from Bologna, Italy, and is a thick meat based sauce/ragu with very little tomato in it. However the version I make is the non-traditional form that has become very popular outside of Italy.
Spaghetti Bolognaise (or Spaghetti Bolognese) is one of my favourite comfort foods as it reminds me of my childhood. My mother used to make this dish with a lot of gravy and I'd always wished I had second helpings. (Now I can, but I usually regret it after!) When I have time, I will make the sauce from scratch (with carrots, celery, tomatoes, etc.) but I've become more lazy and am more into fast, easy cooking, so I now often buy a pre-made tomato pasta sauce.
The spaghetti I used for today's bento is not only from purchased pasta sauce, it is also leftover from last night's dinner. A wonderful part of bento is the ability to use and dress up leftover food in an attractive way. However I refuse to eat this dish cold, so I packed it into a microwavable Lock n Lock container. The side dishes (peas, raspberries and smiley cheese cubes) and grass food separators were removed before microwaving the pasta.