To the contrary, classic Bolognese sauce is made with white wine and after considerable experimentation I’ve found that I prefer white wine in even American style meat/tomato pasta sauces–it’s more subtle.
The problem I’ve always had was finally explained in a book by Julia Child. It’s easier to find a red wine that "behaves well" in cooking than a white; since the cooking process tends to accentuate the wine’s best and worst qualities, and all but the priciest whites tend to have a slightly astringent, sour, or bitter quality when reduced, Julia suggested using dry white vermouth instead — using about 2/3 – 3/4 of the quantity of white wine called for. I’ve done so ever since, with excellent results.
I don’t use pricey vermouth either. Gallo’s, at $3.99 a bottle, works just fine.