I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps.   Including: Pepper Sugar Salt Tomatos and tomato puree, tinned and chopped tomatos garlic lea & perrins / Worcester sauce Onions & onion gravy granules different meats, pork, beef and veal Herbs Basil, greek basil, thyme and oregano red wine and most recently balsamic vinegar  These all get close and do make a nice Bolognese. However the secret ingredient is still missing! 
Milk  I don't see any dairy listed in the things you tried, but a true Ragù Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.  It also requires cooking for hours, as you want the meat to completely fall apart.  By that time, the milk's completely incorporated and impossible to distinguish in the final sauce. 