As with every recipe over time; and regions; it can change from the original recipe. The first recorded meat sauce served with pasta comes from the Bologna region in the late 18th century.
This is a nice change, our favorite Bolognese, developed over the years. The girls love it, very mild and flavorful. Generally, Bolognese is served with tagliatelle pasta, however alternatives can be other medium to broad flat pastas (pappardelle/fettuccine) or tube shapes (rigatoni/penne).
Scramble fry hamburger in a Dutch Oven. When cooked about half way, add celery, carrot, onion, garlic, salt and pepper. Gently sauté until meat is cooked through.
Add red wine and bring to a simmer.
Add cream and again bring to a simmer.
Meanwhile smash or purée the tomatoes. Add tomatoes, prosciutto, thyme, and bay leaves to the Dutch Oven.
Bake, covered in 350 oven for 1.5 hours.
Let rest uncovered for 5 minutes, then skim fat from the top.
Adjust seasoning and serve with pasta.