Strict rules govern the exact proportions and procedures for making the authentic meat sauce of Bologna. (It is important to remember that this sauce is a meat sauce with tomato, not a tomato sauce with meat.) But the West Coast version is less rigid, more forgiving, and slightly lighter in nature. In its home territory, the dairy-rich Emiglia-Romagna region of Northern Italy, Rágu Bolognese is always finished with a generous splash of heavy cream. Here, olive oil is the primary enrichment.