I love pasta and I love meat so I love pasta bolognese. This was the first time I'd ever made it though. It was really tasty but really wine-y, which believe me, is fine with me. But I'm assuming that when they call for "dry white wine" they aren't talking about chardonnay, right? But what was I going to do with a 3/4 full bottle of icky dry white wine when I finished this? No, it was chardonnay all the way. I also reduced the amount of cream to 1/4 cup. And I used half and half instead of cream. So I'm sure these factors led to my wine-y pasta. Other changes: I used half ground beef and half ground pork, since my Publix didn't carry true meatloaf mix. And now I'm seeing that the recipe called for 12 ounces of meat but I'm pretty sure I used 16 ounces. I also used garlic powder instead of real garlic because I didn't realize I was out of it until it was too late. Overall, I really liked this pasta. It was quick, easy, and made a ton!
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