Bolognese - Red or White? [Moved from General Topics.]

I know that most of the Italian American versions use red wine while the Italian versions where it was invented use mostly white. If you want to get really picky about it, I think its either or in the official version sanctioned in Balonia.

Recently I saw a video from an Italian chef use both! He used white wine to deglaze the Mierpoix then later used red for the meat. It makes a lot of sense but on the other hand, he is the only one I have ever seen do that. What do you guys think? Which do you prefer and why?

His video is here:
http://shine.yahoo.com/shine-food/fab...