I make Bolognese with beef and pork, many herbs, no milk, i finish it in the oven.
My mirepoix is 2:1:1 onion carrot celery, modern carrot is far too sweet. Half my onion is brown, half is like shalotte.
And i really cook my mirepoix, like it has to be transparent onions and beginning to caramelize.
I use olive oil and if by mince had too much fat i actually pour it into a bowl, brown my meat properly then add the bowl back in.
Fresh sauce tomatoes > natural bottle tomato > acid added tin tomato > tomato paste > salad tomato.
Salad tomato is a shit i shake my dick at.
If my tomatoes are like some acid shit rather than using milk I'll use a bit of soda, now that idea might make some people angry but i only do this when i have to and only because adding milk is a shit i shake my dick at.
Every family does it different, if you find another family you better tell me because we probably got a beef with them.