I made this about 10 days ago. Pretty much followed this recipe with few minor changes: chicken livers were switched to rabbit livers (all I had). Whole milk instead of cream and Uruguayan Reggianito Cheese instead of the 'real' thing. It tasted good, but there were few things I learned from it. One, I need to use different type of pot than what I used, since it didn't evaporate as much as his. I need to use less fat than I used. I need to skim much more fat than I thought I need to I had it 3-4 times now and few things I wanted to adjust (short of using authentic cheese, as I was out of the stuff). To me, it lacks flavor. By that, I don't mean salt or pepper - just depth and strength of it. I never had authentic bolognese prepared by someone who had made it before and considers it very good version, so perhaps I am missing something... After a few times, here is what I adjusted it. Cooked it on the stove another 20-30 min to reduce it even more. Got all the fat out (it didnt emulsify with milk and cheese for some reason). Then when I cook pasta, I undercook it by 2 min and mix it with sauce and adjust it by adding more cheese and few red flakes. Not to make it spicy, but to add just a hint of spice. Perhaps its not authentic, but to me, it seems to be needed.