I love the red bolognese sauce served in great Italian restaurants. But every time I try it at home, it just isn't the same. It lacks the same depth of flavor and doesn't even come close. I have used bacon to start (I am in Texas, so pancetta is not so easy to find or expensive), as well as the carrot/celery/onion combo,
bay leaf, spices, ground beef, tomato paste, and then wine. Is it ...