Bolognese originated in Bologna, northern Italy, in the late 1800s. Savory and comforting, the traditional Bolognese ragu is rich and slow-cooked. It follows specific traditions that include a soffritto base, a mixture of pork and veal, pancetta, dry white wine, and milk. It was traditionally served with tagliatelle, not spaghetti. I started this recipe by exploring the original 1800s version and looking into different variations from some of my favorite chefs. Then, I put my own spin…