Bolognese with Parmigiano-Reggiano Fonduta

I learned how to make this Bolognese from a real Bolognese (a guy from Bologna) ages ago, and over the years, I’ve nailed down some tips and tricks that are integral to its success. First, when you are sautéing the beef with the mirepoix, really reduce it, so the juices completely evaporate and everything caramelizes in the beef fat; then add the wine and reduce again, until it’s completely dry—that’s what really concentrates the flavor. Second, do not grind the meat too finely—it should be