This was really good spaghetti sauce. I am unable to follow recipe directions without changing a few things, so this is what I did. I used 3 oz of pancetta in place of the bacon and I used 4 cloves of roughly chopped garlic. I sauteed the pancetta along with the olive oil until crispy and then I removed it from the pan. Then I added the onions, carrots, celery and garlic. Once soft, I added the mushrooms and about 5 minutes later, I added the meat. I cooked this until the meat was cooked through, then added the pancetta back to the pan. I added 400 ml of tomato sauce and a large can of San Marzano plum tomatoes along with the wine and broth. I cooked this for about an hour and a half and added about 1/3 cup of ketchup (you'd be surprised how many professional chef's rely on ketchup to make a classic bolognese taste 'complete'). The end result was really delicious spaghetti sauce that I won't hesitate to make again.
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