I thought the movie was very good. And I'm a dumb ol' movie snob.

Still waiting on that recipe.
Oh yes! I realized he had written it out for a friend of ours before, so here you go (as mentioned he doesn't use traditional recipes but just does stuff). If anything's not clear enough, which is likely, you can ask any questions you might have.RAGU BOLOGNESE
This is how I do it. It is basically a gussied up, restauranty version of Marcella Hazan's recipe. I think it is the best I've ever ate. I don't know volume or weights or anything. I just do stuff.
1. Make some garlic confit. (There are some good methods for this online. Find the Thomas Keller recipe and do that. It is way easy.)
2. Saute some pancetta in a dutch oven. Before it encrisps, add a few anchovies.
3. Add 8 or 10 cloves of the garlic confit. When the mess starts to liquify,
4. Add a finely diced medium-sized onion. When it starts to soften,
5. Add an equal amount of finely diced carrots and celery. (I'm not usually too fussy about knife cuts, but both size and uniformity are important here. The size should be small--no larger than 1/4" cubed--so that they give up their flavor fairly quickly. Also uniform: they must cook out evenly and actually look nice.
6. Add meat. An Italian in Bologna would use equal parts capon, pork, and lamb shoulder. I would too, if that were practical and affordable, but it isn't in these United States. So I use equal parts ground chuck (90:10) and ground pork (?:?). Cook it 'till it browns evenly. Break it up real small with a wooden spoon. Mix that #### all up and talk to it pretty. (Not sure if talking to it helps, but I do it anyway. I try to let the sauce know how sexy it is. "You are one sexy ##### of a sauce!" I say. I also blow kisses and raise my eyebrows suggestively.) Then
7. I add whole milk. Enough to cover the meat. This is where you say, "Che baccalao! This white person is so crazy he doesn't even use wine to deglaze! He uses milk! Que stupido!".
Au contraire, mi amici. Any liquid is appropriate for deglazing and adding milk BEFORE wine will release all of that delicious fond from the pan as well as keep the meat pH neutral when one adds the acid. Anyway, add the milk now.
8. Add a pinch of grated nutmeg and a couple of bay leaves. When the liquid is reduced by half,
9. Add some white wine. If your sauce is at a boil, turn it down to a gentle simmer. Reduce by half then add,
10. A few tablespoons of tomato paste. Incorporate thoroughly, then add
11. A couple cans of crushed San Marzano tomatoes. I find them at Fino's, and Miss Cordelia's. Probably Whole Foods too. I buy the whole tomatoes, crush them by hand, then strain the liquid for seeds, which I find bitter. Then,
12. Add some of the rind of a wheel of real Parma cheese. Bring her to a low simmer and let her go for a couple of hours. Season appropriately: if it tastes flat, add salt and pepper. Too sweet--add vinegar and crushed red pepper. Too acidic or pungent, saute a few tablespoons of tomato paste with butter and honey then add that. Taste frequently, and you'll know when it's done.
Remove the ring and bay leaves before serving. Serve with homemade tagliatelle, pappardelle, rigatoni, etc.