Here is Simon Schama's article from the Guardian about the perfect Bolognese sauce. There are two questionable details: Schama tells you to add the wine after the stock, a procedure that might result in too winey a sauce; and he does not tell you whether to leave the pan covered or not. The Elizabeth David version, at the foot of the piece, tells you to cover the pan: I think that her sauce will be too runny. I like Marcella Hazan's, immediately below the Schama piece: you add milk, and let it evaporate; then wine, and let that evaporate; and then tomatoes, and let the sauce reduce again (with the pan uncovered all the while).
On Saturday, Hugh Feanley-Whittingstall's sauce, to be included in a lasagne, was similar to the Hazan version.