This past weekend I made a bolognese sauce using a recipe from Saveur. We were pretty disapointed as it was WAY too beefy tasting (the only meat used was beef with the exception of a small amount of chicken livers and proscuitto di parma). I also felt the sauce needed alot of seasoning where are the spices like thyme, bay leaf or nutmeg (my mom's key ingredient in her Bolognese).
I'd be interested in hearing what you guys do to make killer bolognese sauce.
Here's the ingredients we used:
1/4 cup extra-virgin olive oil
1 small yellow onion, peeled and minced
1 rib celery, trimmed and minced
1/2 medium carrot, peeled, trimmed, and minced
2–3 slices prosciutto di Parma (about 1 oz.), finely chopped
2 chicken livers, finely chopped
1 1/2 lbs. ground chuck
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup hot milk
1 cup beef, veal, or chicken broth
1 28-oz. can Italian plum tomato purée