Reviewed: Jun. 5, 2008

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.

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joanielou

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Reviewed: Jun. 5, 2008

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!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jun. 4, 2008

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!!

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Jun. 2, 2008

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.

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SINEAD20

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Reviewed: Jan. 21, 2008

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.

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DJTHEO

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Reviewed: Dec. 24, 2007

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!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 2, 2007

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)

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Rakoth

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Reviewed: Dec. 1, 2007

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.

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KristyH

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Reviewed: Oct. 7, 2007

Brilliant! I've made this with both white wine and red wine, although the red seems to give it more of a zing. Awesome!

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Stephen

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

Very good. Used roasted (cooked in 400 degree oven with salt and pepper until they popped and then cooled and lightly mashed) cherry tomatoes from my plant in the garden instead of the canned grape tomatoes recommended by the author. Otherwise followed the recipe exactly the first time I made it. It was so good even my kids raved. I have tried other substitutions/variations to cut the fat and cholesterol some, but I prefer the original recipe.

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Toasty Mama

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Reviewed: May 19, 2007

excellant - i doubled the herbs and added red chili flakes to taste as i like more spice - it is thick, meaty and very flavorful - freezes well

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CATCAR

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Reviewed: Apr. 17, 2007

This is a super great recipe! everyone that has tried it loves it. Bolognese is my husbands favorite and he is so happy to get it at home now instead of going to an expensive restaurant. I like to add Italian seasoning to the ground beef as I brown it. Very delicious and makes lots of left overs -even better the next day!

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Kiki

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Desert Hot Springs, California, USA

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Reviewed: Feb. 22, 2007

A++++, recipe Love IT...

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ch774

Cooking Level: Expert

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Reviewed: Feb. 12, 2007

Made this for Christmas dinner for guests - it was amazing. Everyone raved.

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CUCKOOBIRD

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jun. 6, 2006

Very nice. Followed instructions, except for using canned mushrooms instead of fresh, and replacing abt half the beef with left-over mince chicken from the freezer. Came out to be a rather meaty type of sauce that's low on gravy. Plenty left-over to freeze. The next day added extra garlic, celery, onion, potatoes, chicken stock & cream to turn it into a nice stew (^_^)

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chongxiuwen

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Apr. 20, 2006

This was pretty hearty. I liked it but my family just thought it was ok. I didn't have a can of plum tomatoes or tomato sauce but I did have a 29 oz can of tomato puree which worked great. Also didn't use bacon - didn't have any. I also used beef broth and red wine instead of white wine/chicken broth - thought those would go better with the beef/pork mixture. I liked that there were lots of veggies in it - didn't have to make a side dish!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Mar. 17, 2006

Just thee right amount of seasonings--the whole family loved it.

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Bonnibelle

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Reviewed: Dec. 13, 2005

This is just your basic, everyday bolognese sauce. I only see one problem with this recipe... dried herbs. If you're going to use herbs, do it right and use fresh. They have about five times more flavor than their dried brethren and they don't stay in your spice rack for five-six years at a stretch. I would probably also triple the amount of garlic in the recipe.

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Brad Loewen

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Reviewed: Nov. 8, 2005

I loved this and so did all that had it with me. I did double the sauce and I cut up the bacon with kitchen shears and cooked it alone set aside and cooked the rest as was printed. I used crushed tomato's and the one's I buy say in puree so I didn't have a problem with the sauce being to thin. I used small can of paste instead of sauce. I think everyone will like this.

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