I have been craving this bolognese sauce since our trip to Napa in September. We were lucky enough to eat at Michael Chiarello's restaurant, Bottega. While I generally do not order bolognese (I find it too filling when I am out for dinner), this speciality was served as part of a prix fixe menu. Thank god. You MUST try this. The "at home" version is super good and your kitchen will smell amazing. I served this with whole wheat penne pasta and a side of steamed artichokes with a garlic aioli dip.
NOTE: When I made this, I doubled the tomato sauce and I substituted more porcini water for the veal stock. Also, while sauteing the onions, I also added one carrot, diced and one celery stalk, diced.