I love this, but first:

> a pasta hanger. Was it necessary? Probably not

The Husband laboriously made me a wooden one:  it's now a dust trap. I never use it!

I do make an egg pasta, but I'm not sure it's necessarily easier because either way, the secret is to get the gluten working - much like for bread.  I admit, though, that I start my process mechanically, not by hand which is how I finish it off.  I also admit to being a bit of a cheapskate and only using an all purpose flour.  

My pasta machine has 5 settings and I used to run my pasta through the 5th, twice.  I don't do that now.  Like the hanger, the cutter attachment is left in the cupboard and after the sheets have dried a bit, I flour them, roll them and then cut by hand.... and then leave the pasta pile to its own devices until I'm ready to cook it.  

I'm interested that your pasta took 10 minutes to boil.   Perhaps that's without the egg.  Mine, I add to the salted water at a rolling boil and when it returns to the boil, it's ready.  I might have to try egg free to see how that works. 

Your bolognese sauce looks divine.  Another interesting thing for me:  the addition of cream (or cheese).  I've never done that and actually, don't remember seeing that in a recipe.  Now I'm on the look out.  Also, I tend to keep my other additions simple:  garlic and oreganum.  

Thank you for tagging me - now I'll be on another mission! lol

PS - how was the frustration level?