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
I don’t know why the recipe changed the name, since the source cited is quite trustworthy and reports it correctly, but it’s pasta al ragù alla bolognese. The change makes it sound less authentic since there are other types of ragù and the ragù recipe cited in the source is the important and traditionally relevant part of the dish.
Ah, I didn’t notice! I’ll correct it