This is quite simply the best bolognese sauce I've ever tasted (and that's a lot). Superb for lasagne or spaghetti, or simply on toast (I swear). Also freezable. Optional extras include liver (if you puree it, it enriches the sauce) and mushrooms. NOTE: Some measurements, such as herbs, wine and puree etc are SUBJECTIVE, don't take my measurements as gospel; experiment. NOTE: There really is no other way to cook this without letting it simmer for several hours, I promise you it's the best way.