The main difference to the one I already published is that Kenji adds pancetta and there is no cream and butter here. I did improvise a bit, and I think I added too much stock and milk, so it was actually cooking longer than 2h, close to 3.5h (I also had a rather weak simmer). Using a wide pan should speed up the process.
It is hard to compare both recipes without having them side by side, but this was tasty. I used 1/3 of beef, pork and lamb, total of 1kg. This made my pan too crowded, but ok.
If you will make pasta, make sure to save pasta water to make it saucier – see also the last section of the video (adding parmesan and olive oil and some herbs directly in the pan).
And by the way: original bolognese is not really full of tomato sauce.
Ingredients (modified from the video description) - 120-160g finely diced pancetta - 700g of ground meat (mixture of ground beef, lamb, and pork; or 2/3 beef and 1/3 pork; or all beef) - Salt and pepper (be conservative with salt!) - 1 large onion, minced - 2 large ribs of celery, minced - 1 large carrot, minced - 4-5 cloves of fresh garlic, smashed and minced - fresh herbs like parsley or rosemary/thyme/bay leaves (put them in a tea bag) - 50g of tomato paste - 235ml of dry white or red wine - 475ml of stock (sprinkled with gelatine if using store bought, set aside before using it) - 235ml of milk Method (see the video description)