Literally one of the best ragus I've ever made. Used 1/4 cup of cream because I didn't have mascarpone and added a little black and red pepper for spice. Also browned the solids for longer than directed...first added carrot and celery, then about 5 minutes later added apples, then 5 minutes later added onions and garlic and cooked for about 5-10 minutes to soften completely. Instead of straining the sauce I used an immersion blender to make it smooth (more sauce = more happiness). Apples were a great, new addition; I've never used them in a bolognese-style sauce before, and it really complements the pork.