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
Or finish the pasta in the sauce so it takes up some of that goodness (and the sauce gets some of the starch water.)
I appreciate the enthusiasm, but that will result in the pasta not being al dente… …but that only matters for certain kinds of pasta