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| Bigos is one of those Polish dishes that has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities. Historically, it was served at royal banquets or to guests at meals following a hunt. It was made invariably from several types of game and served during winter. Bigos has gradually assumed the character of a Christmas and Easter dish in Poland, and today recipes are as varied and as complex as any Italian recipe for tomato sauce. In fact, some Poles even add tomato sauce to the mixture. (It does no not need it.)