PASTA
Probably the most well-known combination in the world, spaghetti bolognese, combines two ingredients from different regional cuisines that originally had no relation to each other. A recipe for spaghetti bolognese was probably first published in the United States in 1917. The combination of southern Italian durum wheat pasta with northern Italian pasta sauce was created by Julia Lovejoy Cuniberti and was mentioned in the recipe book Practical Italian recipes for American kitchens as an alternative to tagliatelle. The booklet was printed for charity in support of Italian families whose husbands were at the front.
