Alright. You have my opinion...now I'll dole out a bit of advice.
The recipe is a bit bland, particularly for the American palate. The crushed red is a constant in most Bolognese sauces, as is wine, and both will help this recipe, even though it seems mixed up on it's roots...is it a Bolognese or a meatball dish?
It's cluttered...do a true Bolognese or do a meatball sauce that celebrates and showcases the meatballs.
Use the rind from a good Parm O in the sauce from the minute you begin building it. This recipe doesn't have enough of that influence. " go strong or go home"...this recipe is scampering to the house.
Anchovies are a must for a good sauce. Additional herbs will assist. The lack of bay leaf renders the recipe subpar.
There's my advice as to this recipe. And I'd add use a good tomato product like Cento, but your a good cook, GG! So you did that. The recipe...it needs help, though.