This recipe was not only easy to follow but the outcome was stupendous. It was definitely a hit with the family. This is definitely a keeper.

First I cooked the bacon in a large pot and set it aside to drain on paper towels. Then I cooked the carrots, celery, and onion in the hot bacon drippings and then added the ground pork, ground beef, and the mushrooms and browned them. I drained off as much fat as I could and returned the bacon to the pot and added the rest of the ingredients. I used homemade chicken stock. I did add 4 cloves of minced garlic with the mushrooms. This was good but if I make it again I will add some tomato paste on top of the sauce because it was a bit watery and fresh herbs instead of the dried. With these modifications I think it will be a 5 star recipe.

Awesome! I followed the recipe pretty closely, using one 6oz can of tomato paste and 15oz can of tomato sauce. Also used Pinot Grigio, which made the sauce very sweet - might try a red next time. My husband loved it 2 days in a row, and I even served leftovers to my parents, who raved as well. Excellent sauce!

Delicious recipe! I added some chopped broccoli and cauliflower and a little extra water to help cook the veggies.

My picky husband loved this!

This was wonderful! We were babysitting 3 little ones the night I made it - one of whom was 2 and WILL NOT eat sauce on her pasta. She decided she wanted to try it and loved it! You can't do much better than that!

Oh yes...OH YES!!! Followed the suggestions of a couple of reviewers and sauteed bacon without the olive oil, removed it with a slotted spoon and set it aside til sauce was almost done. Used ground venison instead of beef and used venison Italian sausage instead of ground pork. Also followed another reviewer's observation about the tomato sauce should be tomato paste. Added a large zucchini cut into chunks with the other veggies. I'm sure the original recipe is fabulous as what I made was one of the best pasta sauces I've ever eaten. It made enough for 12 servings easily and I froze the extra sauce to thaw and use on a future hectic night. Kudos for a first class keeper recipe!!!

if I could it would have got 10 stars.  First time I do a recipe I like to do it as the chef says...that is the real recipe...and this is one I don't plan on making any changes to...perfect as is. Thanks

Really Good! I used fresh herbs and the flavor was just as wonderful. The next time I prepare this I'm going to fry the bacon and then add the onion and garlic. A sprinkle of fresh grated parmesan is the perfect finishing touch.

This was a great sauce that my family loved! I used prosciutto due to less fat. I also sauteed all the vegetables than added them to the cooked meat & sauce. I didn't have plum tomatoes so I used stewed tomatoes w/ seasonings & tomato paste. Thank you for such a great recipe!

This is the best sauce I've ever made! I flavored the meats while I browned them with a little salt, pepper, onion powder, and garlic powder. I also added a tablespoon of sugar and a bay leaf. I thought there'd be a layer of grease on the top from the bacon grease but there wasn't. I fried the bacon and removed it before adding to the sauce as per another member's suggestion. Ab Fab, Darling! Bravo!!

This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat. When they were soft, I added the pork, beef and garlic. Then I followed it exactly as it was. I remember watching Emeril on the Food Network and he always fried his "mirepoix" (celery, onion and carrots) when he made his sauces and it really made the flavour much better. Very tasty recipe.

I ended up browning the meat and cooking the bacon and tossing everything in a slow cooker. I also used 1/3 C red wine vs white and tomato paste vs the sauce and skipped the celery for personal taste. Makes a hearty sauce for pasta, but will continue to look for something else.

AWESOME & DIVINE!!! I am bad about not following a recipe.......the only change I made with this GREAT recipe was the substitution of sliced/chopped Prosciutto Ham instead of the bacon...less grease and personal favor. I topped the finished pasta bowls with grated Asiago Cheese. I had guest over and they flipped!!!! Thanx for sharing!!

Thanks so much for this recipe, Kimber! This sauce is excellent and I only made minor changes. I cooked the bacon seperately as suggested by another reviewer so that it would crisp up nicely, added 6 oz. of tomato paste and I chopped the carrots intead of shredding them. My husband and I devoured our plates, and there is plenty left over. Very hearty and full of flavor. Thanks again!

Made it, and I loved it, I used 500 grams of beef, 500 grams of porc, and 500 grams of lamb instead of just the beef, and no bacon or lard (too fatty for me)

Weird that I am giving this 5 stars - I don't know what I did wrong, but it came out awful! Not being one to throw out that much food, I added a can of Campbell's beef broth and a can of Campbell's french onion soup, added some penne pasta and turned it into soup. IT WAS SO GOOD! So the lesson learned is that if you have Campbell's coup in your cupboard, you are the MacGiver of cooking! I will try this recipe again, though for sauce and keep my fingers crossed.