Why is my bolognese so Bland? Any tips from good cooks?

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I fry onions, carrots, celery and lean beef mince in a pan. Drain off excess fat. Then add tinned tomatoes, tomatoe puree, pepper, garlic, and italian herbs and leave to simmer. It tastes quite bland, what I am doing wrong? Any advice?

Good glug of red wine, Worcester sauce too

triple the amount of all your seasonings at least. I've seen what most english people use...nobody can taste the tiny sprinkle of pepper or the half a clove of garlic!!

(also use worcestershire sauce)

definitely add some beef stock

I would add finely chopped bacon / pancetta with the onions etc, a good slug of wine (white or red) while simmering and you don't mention salt, but certainly quite a bit of salt, tasting as I go!

You need a stock cube or salt as well.

Bit of sugar for the tomatoes. Maybe a splash of Worcester sauce or balsamic vinegar. Mushrooms?

I've never put carrots in Bolognese but maybe that's just me

Worcestershire sauce

And if it's 5% mince I'd leave that fat in, there's not much there and it adds to the flavour.

Add more salt

Beef stock, wine and loads more herbs and garlic plus a good load of salt

I'd also suggest adding more seasoning, try maybe rosemary. Adding some bacon, a beef stock cube, red wine and bay leaves can work wonders as well.

I add my seasonings to the meat before the tomatoes etc go in. I also use red wine and beef stock.

Kallo beef stock cube, 8 times more pepper, 2 - 4 cloves of garlic minimum, glass of red wine. Passata instead of chopped tomatoes, or Mutti finely chopped tomatoes. 2 tins to 400g of beef & simmer down.

Add rich beef stock and smoked bacon. Maybe some red wine

I always add smoked bacon cubes, peppers and mushrooms to mine, makes it very tasty. Also sometimes a handful of spinach right at the end.

Finely chopped carrot and celery to start off the base
mix of beef and pork mince or beef and pancetta
table spoon of tomatoe puree
red wine
worcester sauce
stock cube

Fry fresh garlic with your veg and release the flavour.

I add a red wine stock pot to the sauce.

Red wine. A fuckton of good red wine.
Worcestershire sauce.

Carrots frequently go into tomato sauce bases in Italy.

id add beef stock or gravy powder and lashings of red wine (makes mine taste nice!)

Add lots of cloves of garlic, and some red wine. Big splodge of tomato ketchup too.

Is it okay to use wine if serving to a toddler? I assume the alcohol burns off during cooking? Does that depend on how long its cooked for?

Stop removing the fat!!! That is where the flavour is.

Use a mix of minced beef and pork. Use only plum tomatoes and crush them yourself, they’re always superior quality thank chopped or passata.

Cook long and slow.

Omg don’t put ketchup in your bolognese 🫠

Lots of seasonings as suggested, but my best tip is to make it a day early and leave it in the fridge overnight. I find that the flavors develop over a few hours and it’s much better the next day!

More garlic, lots of salt or bacon lardons.