[4][5] Alvisi was inspired by the famous French ragoût, which became popular in Italy when Napoleon's soldiers brought it during their invasion in 1796.

[7] Independent research by Kasper[4] and De Vita indicates that, while ragù with pasta gained popularity through the 19th century, it was largely eaten by the wealthy.

However, technological advances that came with the industrial revolution at the end of the 19th century made pasta flour more affordable for the less affluent.

The adoption of pasta by the common classes further expanded in the period of economic prosperity that followed World War II.

According to De Vita, before World War II, 80% of the Italian rural population ate a diet based on plants; pasta was reserved for special feast days and was then often served in a legume soup.