Freediver
I can go full Karen
If that nonna is from another region that isn't Bologna does her opinion count?Also true. Mine isn’t traditional (aside from meat, obviously)
Lots of onion, garlic, zucchini and carrot (they cook down and dissolve) diced tomatoes, passata, bay leaves, tons of mushrooms, and a bit of ‘mince’.
Cook for a minimum of 3h to thicken up. Bonza.
As you say, I pretty much guarantee a traditional old Italian nana would slap you upside the head for cooking/eating what you think is bolognese, and another nana would slap her for having a differing recipe from another region.