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I think Toid's is the closest to what I would consider a great recipe.
A secret ingredient that my mother gave me, and which I believe always improves a spag bol (as they are called in Australia), is a dash of sugar.
Yes. Sugar.
It adds just a hint of sweetness and really works well. An alternative is a dash of tomato ketchup; after all, it's 80% sugar anyway.
Try it. You'll like the results.
Also, I always use a bay leaf in my bolognese sauce whilst its simmering. Just make sure you remove it before serving!
Mr Mephisto
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