And my recipe below is another variation. Is mainly based on the recipe that appears in Molto Italiano, but I changed some things. Some call for white wine, some red. Use a little meat, veal others. Some have milk, others do not. The variations are endless. We agreed it was perfect - especially meat, tomatoes and perfect just enough with a little grated Parmigiano-Reggiano on top.
This makes a lot of good size - which froze some for future use. Or make for a crowd - this would serve 6 to 8 people with a salad and bread. We like pappardelle, but any pasta will work. If it had been a little more adventurous, I have done at home. My version calls for red wine. I used a Zenato Valpolicella and then we had the same wine with the meal. Matched beautifully.
Pappardelle Bolognese Tyler. Ok, I realize that this is the second time I have made bolognese within a month.