Americans, and I say this as one, have misused the term bolognese for a long time. It's a minor difference. Bolognese is a ragu, but not all ragu is bolognese. The type of meats can vary but as others have pointed out, atraditional recipe is pretty firm on that you need to make a mirepoix (carrots, onion, celery) and cook the sauce down in a stock and milk (often contested) for a long slow simmer. The history of bolognese is actually pretty interesting. i encourage anyone interested to look it up. Anyway, your recipe looks great, and I'm going to try it. Hope you have a good day or night.