A classic with wine

I finally had the sauce tonight with some spaghetti. I must say, it was very tasty. My oldest son Alex (8) enjoyed it but I can’t get my youngest Mack (6) to go anywhere near a meat sauce He ate plain spaghetti with olive oil and cheese; I’m sure when he’s a teenager I’ll need to make a whole pot for him but now he won’t eat it.

I had a nice glass of Beaujolais Villages with it.
Here’s a brief description from The Opimian Society:

Domaine de Thulon, AOC Beaujolais Villages, 2006
Ever since René and Annie Jambon began to produce their own wines, rather than selling to one of the large negociants, they have taken their opportunities to purchase small plots of vines on well exposed sandy-granitic slopes. Most of the buying has been in their village, but they now have several small vineyards in the gently sloping surrounding vineyards. The 2006 vintage is the best for a number of years, and this shows in the fresh, frothy purple colour. Easy flavours with crisp acidity gives a style that mixes elegance and softness, with a bold ripe finish. Energetic, aromatic, fresh Grape Variety: Gamay Noir Aroma: Damson, black plums, flowers Taste: Juicy, acidic, fresh Serve: Slightly chilled at 14º Evolution: Enjoy now Suggested Food Match: Pork chops with curried apple-onion sauce

This is not to be confused with a Beaujolais Nouveau. It is quite different in fact with a lot more character and richness than a Nouveau which tends to be very acidic and light bodied. It was a good pairing although I think a Chianti or a Valpolicella Ripasso would have worked better.

I called this a classic Bolognese sauce so I wanted to see if it is really the authentic. I looked it up on Wikipedia and found that I was close. See http://en.wikipedia.org/wiki/Bolognese_sauce .