I don’t use a strict recipe per se for my ragu, just adapt the approach I’ve refined over the years. The basic sketch would be something like the following…
Sweat down diced onions, carrots, celery. Set aside.
Brown meat, in batches if necessary.
Add veg and some milk (100ml?) and reduce down
Season with salt, pepper and a scrape of nutmeg. Add a tin of tomatoes, a tablespoon of tomato paste and 1/3 bottle of red wine or so. Also add chopped reconstituted dried mushrooms and their liquor.
Cover, reduce and simmer 90 mins to 2 hrs, taking the lid off at the end to get desired consistency.
For meat usually have some pork product (e.g. smoked pancetta lardons) along with the main meat. This time it was a pound of minced beef from my butcher, which is dry aged. Plus maybe 100g of minced pork and 3 chicken livers (1-2 would have been better).
Vague, which might explain the wide variance between batches! :-p