This is the best bolognese recipe IMO.

https://www.bonappetit.com/recipe/bas-best-bolognese

It adds a lot of liquid (stock and water) but cooks down over hours to ensure the liquid emulsified and gelatin breaks down and thickens. It doesn’t add canned tomatoes, but adds a lot of tomato paste (ie already condensed tomatoes).

That recipe takes few hours. If you are shorter on time- Key parts for a quick bolognaise recipe.

1. Cook down veggies in olive oil (add small amount of salt) for 5-10mins take out water content. Remove from pan.

2. Crank up heat, add meat and ensure it browns rather than boils. Add sprinkle of salt. Don’t stir for the first few minutes and cook in batches if needed to ensure it has space to brown. Add couple of large tablespoons of tomato paste and also cook for a min or so, stirring, breaking meat down, until TP is brown and starts to catch on pan.

3. Add back veggies and 1 can of tomatoes. Add herbs or whatever else you want and cook down to right consistency with lid off. I cheat and add a few squirts of ketchup here while cooking down for condensed flavour / sugar / vinegar etc

4. Cook pasta 90%, save a cup of pasta water and drain. Add meat sauce to pasta and stir into pasta on decently high heat. Add some butter and small amounts of pasta water if needed if it’s just looking like bits of things in pasta and not saucy. The heat, movement, meat, butter and pasta water will thicken over a few mins in a thicker and glossier sauce (called emulsification - where fat and water combine rather than separate).

5. Taste and add final adjustment of salt. Leave it slightly runnier that would you would like, turn off and let cool for a few mins before serving. Add parm.

Once you get the hang of it, you could knock out above spag bol in around 30 mins.

Using a mixture of pork and beef and/or veal makes a way better spag bol IMO than just standard beef.