I've tried many of the recipes over the years and decided that last weekend I was gonna nail it, so I went this one by Jamie Oliver's mate, Gennaro Contaldo.
http://www.citalia.com/gennaro/tradi...etti-bolognese
I followed it to the T apart from (I know, I know) the addition of 3 things, which I have to have in a spag-bol: garlic, a couple of bay leaves and....
...star anise! Now, I'm sure the mammas of Bologna would be chasing me out of the house for such blasphemy, but it's my go to for pretty much any beef thingymebob. Another level.
Five or six hours later and it was ready to eat, so I put it in the fridge overnight to let the flavours intensify. When I finally got round to it, a further drizzle of olive oil was added to the spaghetti (no tagliatelle in the house I'm afraid) before being topped with some pretty average parmesan.
Definitely one of the better recipes I've tried and it was a really intense meat sauce rather than a mish mash of tomatoes and loads of 'erbs. I saw another Italian chap on Youtube who blended his celery and carrots at the start into a puree, so I'm gonna have a bash at that later and see if it makes things even better.
Any other tips and tricks?