In Italy meat sauces are known as ragù which can be classified both by how they are prepared and the regions in which they are made in. Various styles can be made from different methods some of which using ground or chopped meats and some of which using large chunks of meats. Different meats can be utilized from sausages, beef and pork, to lamb and wild game, or more often a combination of different meats. Depending on the recipe sometimes the meats braised into the sauce are removed and eaten separately leaving the ragù for other uses. This is typical of southern regions and the style of ragù napoletana. In any case these sauces are a huge influence on Italian culture passed down from generation with a long history dating back to the 18th century. It is believed by historians that the original concept of eating meat sauce over pasta was introduced and adapted by Napoleon's invasion and occupation of the northern regions of what is now Italy.