It’s some of the best pasta I’ve ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce
Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese
There’s also the question of white or red wine.
Another war in the making…
Red
White is considered traditional. At least by some corners of the internet. (I won’t judge unless it’s some absolute rot gut box wine, though.)