I made Pink Bolognese last night and it was too running or is that the way it is suppose to be, favor was great. What can I do to thicken it?

I've made this. It's delicious and mine thickened nicely, but it took about 20 minutes longer than the recipe suggests. A qt of chx stock is quite a bit. I would just put it back on the stove at a simmer.

I too have never heard of pink bolognese, but its possible that was the way the dish was intended to turn out. However, as with many/most recipes, one can alter it to suits one's own tastes. If I was cooking the recipe posted by CV, I would have simmered the sauce until it was reduced to my personal desires before adding the meat. Part of cooking is responding to various changes in the process and I applaud you wondering how to thicken it instead of giving up on it.

Perhaps you didn't have enough cream. Or you didn't reduce the sauce enough before the cream was added.

I have never heard of "Pink Bolognese." In traditional Italian cooking, there is no such thing.