I have never been to Bolongna, so I can't say with any authority whether my spag bol is better or worse than that eaten in the place it gives it's name to. All I can say is that I have grown very attached to my British version and was disappointed when served in southern France, what I was assured by the restaurant was an authentic spahetti alla bolgnese. I felt it was nothing like the real fing wot I made. A typical bol in my house includes mince, onions, pepper, mushrooms, tomatoes, garlic, carrot, celery, a little chilli basil and oregano, plus some beef stock. It's a fairly moist mix but not watery. Instead of the sauce being tossed through the pasta, it gets plonked on top with some cheese above that. I made some yesterday, initially without any mushrooms. I'd had mushrooms for it but in a last minute change of plan the previous day, I cooked them with cream to accompany some lamb chops, but they became overlooked when the meal was served and relegated to the fridge after they were rediscovered when washing up became due. So I used them with my spag bol, except I warmed them through as they were, added the cheese to them and plonked them alongside the meat sauce this time. The result was two entirely different pasta dishes within the same meal for the price of one. But enough of my silliness in the kitchen, how do you cook yours, and do you care less how authentic it is?