If that happens again, place the bolognese in a colander set over a bowl and let the sauce run through.

Place the sauce in a pan (one that will not burn easily) and place on full heat to reduce. When it is a more preferable consistency, reduce the heat to medium-low, mix in the rest of the bolognese and gently reheat while you cook your pasta.

Someone post up the recipe?

Sod that!

If you want an easy bolognese, just finely your dice onions (1 large or 2 medium), garlic (3 cloves), carrots (2 medium) and celery (2) and sweat until soft and shiny. Brown the meat in beef dripping in a separate pan and add to the veg. Cooking on a low heat, add your tomatoes and no water. Simmer gently, stirring occasionally. When ready to serve, stir in chopped basil and season to taste with salt (ideally smoked sea salt) and freshly ground black pepper).

This will make a dry ragu, which is more traditional. If you prefer a wetter bolognese, then add 250ml cold water to the veg, when they have sweated, and simmer gently for 10 minutes. Strain off the liquid and continue as normal, adding the liquid back to the bolognese about 5 minutes before finishing.

I suggested adding water to the soffrito to make a quick veg stock.

I sometimes add parmesan rind to the pasta water, letting it melt in for a few minutes before remaining and adding the pasta.

What you want for pasta water is a copious amount of salt (10g per litre), some protein, and, if you like, some oil (some people use it, some don't. If you've time to watch the pan, leave it out. If you're doing 10 things at once, whack a bit in).

Ideally, I'd cook pasta in a light poultry or meat stock.

I change the recipe every time I cook a dish.

I guess it's a pursuit of culinary eudaimonia.