Ok, in the first place, how can this be called a bolognese without pancetta? Plus, too much liquid in my opinion. One thing I suggest for any meat sauce is that you buy whole pieces of meat and process them in the food processor. The result is more of a mince than a grind, and gives the sauce better texture.

The first time I made this bolognese, it was for the Traditional Lasagna Bolognese on this site. After the hours of reducing and cooking, my husband and I tasted this bolognese before using it in the lasagna. This bolognese was the best we have ever tasted. However, once the lasagna was made, the entire dish was only mediocre, considering the amount of time and work (and cost) that went into it. Although I have never made the lasagna again, this bolognese has become a family favorite. It does make plenty of bolognese for several dinners for our family of five. The first day night we all enjoy as much as we want, and have enough leftover to freeze for two-three more meals. The only changes I make are reducing the amount of onions slightly, as that is a family taste preference.

As Curtismem pointed out this recipe does take a long time to make. Reducing the liquid is what takes time, but its worth it. It is one of the best bolognese recipes I've tried. I've probably made it now about 10-12 times and its always a hit.

I would not recommend this sauce. This recipe took all day to prepare and the end result tasted like a bland shepherds pie with noodles. If you are looking for a great Bolognese sauce, there is a recipe on this site for a Spaghetti Bolognese using the remaining sauce for a Bolognese pie the following day.