My Larousse Gastronomique is somewhat specific as to what constitutes a Ragu "Bolognese". Dont really care. I like turning my Mise en Scene "Place" into an awesome sauce before once again adding the ingredients in their grilled and crispy incarnation on top. Sauce and what made it so awesome right there to see and taste. . . Onions, garlic, celery, celeriac, veal, pork, bacon, carrot, kohlrabi, tomato, tagliatelle, salt, pepper, white wine, olive oil, paprika, chilli, orange and clove.
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