What can I say? Plating styles have changed a lot since the seventies, and the "Bolognese" you describe sounds very dated.. On top of that, I'm not sure if Chianti is a great example of the type of cooking durangojo.does.
For those who don't know.... Chianti was a mid-priced Italian restaurant, which opened in the late forties or early fifties. Located in in what became the "Boy's Town" area of West Hollywood, Chianti's identity was a pleasant combination of "business lunch," "family" and "date night," but never "special occasion." also, I don't recall that it was ever high-end or "authentic Italian," but do remember that it remained true to its Italian-American self and unaffected by the cooking revolution which began in the late sixties and seventies. It closed about five years ago, in 2008, I think.
I first ate there in the late fifties. During the eighties I worked at Paramount and some of the smaller studios in the area doing "three camera" shows. On shoot nights we'd get some very long lunch breaks during the late afternoon / early evening and would leave the lot to grab a meal elsewhere. Once in a while "elsewhere" was Chianti. I've always like old-fashioned American restaurants and Chianti was a lot more American than it was real-deal Italian. I remember Chianti fondly -- but as comfort food.
On the other hand, there's a lot be be said for retro. God knows that if it hasn't become my primary interest, I sure as heck do it a lot. The plating you describe could be worth a try -- especially if the pasta was served as a garnish accompanying a main, and not as a "secundi" in its own dish.;
BDL
