(Semi-Classic) Ragù Bolognese with Pasta

What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to mis-read the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed that until days afterwards, when the recipe was going to be posted.