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
“Authentic” Ragu Bolognese is a difficult field. Basically every family recipe, even in Bologna, differs. You can start wars over the question whether milk / cream should go in or not.
Milk has emulsifiers that make the meat fat and juices and tomato paste combine into a heavenly smooth goodness.
So yes. Milk or cream should go in. Fight me. 🤺
I don’t. I just won’t let you into my kitchen, you heretic!
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.)