I think we’re circling in on what “bolognese” means. For me the big issue with a good bolognese is keeping the fat from overwhelming the sauce. That generally makes diary counterproductive.
My bolognese is based on Alton Brown’s here https://www.youtube.com/watch?v=spiCPDEXW4s except I add carrots (sweet not fat) with the celery and garlic and simply skip the evaporated milk.
