You know you want it, baby.
Traditionally, Bolognese sauce is an all-day affair, which is why most people only make it on weekends if they make it at all. I reject that, because when I want a big pot of meat, I want it right fucking now. Also, because the recipe in The Silver Spoon, Italy’s Joy of Cooking, doesn’t have you simmer it all that long, and that book don’t lie.
This version veers even further into heterodoxy with the substitution of ground lamb for ground veal, and a pinch of cinnamon to play off the lamb and add a touch of non so che cosa (that’s je ne sais quoi, or “what the fuck is that?” for you non-polyglots). I’ve done it with veal and it’s good, but the eyes of a thousand baby cows haunt my sleep. Fully-grown animals, not so much.