How can I upscale my bolognese?



Hi guys. Long time lurker, first time poster. I’ve been making the same bolognese for the pas 10 years (It’s based on Gordon Ramsay’s standard recipe) and everybody loves it, including myself. It’s really good. But I was wondering what would take it to the next level? (Tried to let it simmer for 8 hours once, didn’t really do much for the flavour, and it became a bit mushy). Any tips would be appreciated.

submitted by /u/LifelessLameness
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