I have to type it out anyway so here is my Bolognese recipe

Some lard, bacon fat, or oil. It is your choice
salt and pepper
Jar of Cento Passata
2 cans Cento whole peeled san marzanos; Strained of packaging juice and rinsed
A large white onion
2 Larger but not huge carrots, It is your choice if you want to add more
A thing of celery
1 pound ground veal
1pound ground pork
1 pound ground beef
A can of tomato paste, I use cento
You can use less passata if you want less tomato
Also a bottle of red wine, I like to use merlot but it is your choice

Start by sauteing the onions, carrots, and celery in your choice of fat until onions are translucent
Add a scant glass of wine and reduce
Once reduced add all of the meats and cook the meat until browned, Be careful with temp due to wine
Once the meat is browned add another half a glass of wine and reduce
Once reduced, I like to add my tomato paste and let it cook for a minute with the meat and vegetables.
Take your rinsed san marzanos and crush them by hand and add them to the pot along with the passata, make sure you throw the packaging juice from the canned tomatoes away it is sub par tomatoes.
add some salt and ground black pepper but be careful as you will reduce everything
Take the empty san marzano can, fill it with water twice and add it to the sauce.
Target cook time is on a very low simmer for around 10 hours, you want it to be very thick, think lasagna filling its a meat sauce not a tomato sauce so much.
I like to add a bay leaf but there is no garlic or basil in bolognese and i dont think there is bay leaf either but I add one.

Once everything is finished, let it cool slightly and add one cup of milk and stir in well. People make the mistake of adding the milk in the same step as the meat. this is wrong. Now you can add salt to taste.