This. Drives me bonkers. Bolognese is a MEAT SAUCE with a hint of tomato for flavor and color, NOT A TOMATO SAUCE. I have tried a number of recipes (Hazan, Rosetto-Kasper, Batali), and Batali’s recipe are by far my favorite because they are mainly meat, light on tomato, and use milk rather than cream (which I find dulls the overall flavor of the sauce).
This one is the one I prefer, but I substitute ground pancetta, well-rendered, for the oil and butter in the first step.
