Bologna

The lunch meat is named for an Italian city.

The sausage descends from mortadella di Bologna. American English kept the city's name, and often its own spelling of the sound.

The meat sauce is the adjective for Bolognese.

Italian ragu alla bolognese means in the manner of Bologna. English kept the adjective and dropped the rest of the phrase.

Bologna serves its ragu with flat egg pasta; the spaghetti version is a foreign habit.

Pellegrino Artusi printed a Bologna style meat sauce in 1891, and the city's chamber of commerce later registered an official recipe of its own. Spaghetti bolognese is largely a British and American creation; in Bologna the sauce meets tagliatelle or goes into lasagne.