Cook tripoline according to instructions on package. Reserve one cup of pasta cooking liquid.
Heat the bolognese in a large pot or deep saucepan over low heat. Add the cooked pasta along with the pasta cooking liquid.
Continue to cook and toss or stir to coat the noodles in sauce.
Remove from heat and add grated Parmigiano-Reggiano and a generous knob of butter.
Season with additional cheese and salt to taste.