When I cook it I use onion, mushrooms (none magic ) garlic and chilli.
Problem is that it isn't to Indonesian tastes so I don't do it much anymore.
However several restaurants do an Indonesian version.
They bung anything in that's handy. Most are crap but the odd one is a cracker.
Lucky I just happen to have a photo of my lunch the other day.
celery and carrots definitely part of a ragu/bolognese - folks might not like it but it's pretty standard base for sauces. Finely chop that is the key, if your finished sauce has chunks of carrot or celery in it then you haven't chopped it fine enough or maybe cooked it long enough (i usually put mine to slow cook gently for 2 hours). Try grating also.
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