Well for me, there are two different versions that I make, however, from experience, I don't think I have ever seen two recipes that are alike.
If I make a bolognaise ragu, then I either go the extremely authentic route, or my own adaption, that I make with the aim to be extremely rich. Both, although contain a lot of the same elements, are cooked completely differently and could turn out any differently.
What kind of ragu do you want? Something rich and deep, or something lighter and more authentic?
