Bolognaise

This is the first time I've dared cook Italian since returning from Rome; how can my cooking match up to the true professional dining we ate in the Italian capital?
I can't, but it doesn't mean I don't care, so treating it like a stew I make a Bolognaise which I have with wholewheat tubey-type pasta and a generous grating of parmesan cheese. It's edible but a tad watery, however it will be better after an overnight rest.

Bolognaise