Made it for dinner last night. Delicious. Ground veal, pork, and beef, are the meats in it. It simmered for at least three hours before serving. Some let it simmer even longer before serving, but I'd say three hours is the minimum to achieve that special flavor.

I'm not accustomed to it being that dry.

Easy enough to solve for. Just add a bit of water, milk, or cream, and stir, before depositing on the pasta. Truth be told, though, once I stirred it into the pasta, it distributed nicely, and ate just fine.

Better?

Looking good, not that it wasn't good before.

Both pics represent the way traditional Italian Bolognese should look.

And yes. It is a little drier than regular spaghetti sauce that most people are accustomed to seeing..

I suppose I've never had a proper Bolognese then.

I only made it once.

It was good....if a bit drier than I was accustomed too.

Nobody liked the wine flavor.

Damn, looking at the pictures of it is making me hungry for it again. I have a bunch frozen. Maybe I'll defrost some and boil up some linguini.