I rarely use carrot and celery, but it's key in a bolognese. I do sometimes use celery seed in other kinds of sauce, and might use it instead of real celery in a bolognese. Adds taste easily, and doesn't contain salt, so you can use as much as you want.
But that guy's recipe is a good one, though it does NOT need beef stock. Or any stock. And maybe it could use more milk.
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