I tend to steer away from dried herbs for this one. They don’t seem traditional and if they’re out of balance, they remind me of how canned sauces taste. However, I include garlic in my sachet, so what do I know about traditional anyway…
I use a sachet or sachets of: crushed garlic clove, bay leaf, black peppercorn, parsley stem, parm rind, and fresh thyme. Additionally, I really believe in a mirepoix/pancetta mixture cooked in butter (add and season in stages), ground beef and pork, tomato paste, dry white wine, heavily reduced dark veal stock (ballistics gelatin), and chicken stock. This combination can be creamed out on the pick-up. Grind what seems to be a ton of black pepper into it. Finish with parm. If you need the flavor/color, drizzle with basil oil.
Oh, and for maximum flavor, you really need to brown the beef/pork mixture in batches. You’re almost frying it, stirring continuously. Use a lot of neutral oil, and dump into a colander to drain the excess. Add next batch, etc.
Hope this helps and I wasn’t just rambling. It’s the best bolo I’ve had. And you can turn the whole thing into staff chili in a pinch. Why? Because they had bolo last night. Boohoo.