I was at some Italians this weekend and we had like a hour long, very heated ragu discussion, with much secrecy and NONONO you DONT do it that way lol.
Italian kitchen was never codified as the French. That's why every village (and every family within it) has its own version of most recipes. Best way to discriminate between differing opinions is your own taste and some geographical knowledge: you just don't ask a sicilian how to make polenta, for example.
@viktorvaughn
If the taste is good, don't worry about the colour. Just mince your carrots smaller
@mr tea
You could use butter too, it often works even better. It helps to keep the meat from drying out during the long cooking.