How can I deepen the flavor of my bland bolognese sauce?

[Madison_T]

I tried to make a classic bolognese sauce last weekend, but it ended up tasting a bit flat and one-dimensional. I used a good amount of tomato paste and let it simmer for hours, but it just didn't have that deep, savory richness I was hoping for.

[JustinRT]

That bolognese last weekend came out flat. I browned the meat in batches, then dumped a heap of tomato paste in and simmered for hours, but it never built that rich depth I expect.

[AubreyPG]

Maybe I needed more fat or better browning on the soffritto. I did not use pancetta at first and it felt pale. I splashed in wine and let it reduce, then added a splash of milk to mellow the acidity.

[JohnXM]

I wonder if the heat was off after the wine. It simmered too gently and the sauce never thickened into something clingy.

[PenelopeT]

Later I finished with a knob of butter and a pinch of salt and a splash of stock, hoping for savor. It helped a touch but still not what I wanted.

[Anthony.P]

Do you think the real issue is the stock quality or that the meat to tomato balance just never hits the right spot?