:icon_offtopic: +1 on a drier red in and with ragu alla bolognaise, there's been a number of times I've been served it without a red either in the sauce or a glass (or both even!) and it was just largely inedible muck. That's the whole point of the dish, its not just a friggin' tomato sauce with ground beef, pasta and a few 'erbs' FFS!Personally I'd go the porter with a bolognaise although (heresy) it is hard to beat a good red wine with said dish. Beer and food are a great mix but since bolognaise is usually cooked with red wine (which forms a major part of the flavour profile too), my tendency would be to match it with the same.
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