Reviewed: Aug. 25, 2005

To make the bacon more palatable...take the bacon, onion, carrots, & garlic and olive oil and put them in a food processor and grind them up into a paste. Then carmelize this mixture. I also agree that it needs the tomato paste and a quart size can of tomato sauce. When I make this recipe, my family says that this is the best I have ever made...and I am Italian and have been making wonderful spaghetti sauce for years!

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txhowell

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Reviewed: Aug. 24, 2005

The only thing I did different was add 2 extra cloves of garlic and another small can of tomato sauce. I think this recipe needs some tomato paste, because it comes out a bit on the thin side, even after cooking for a long time. It has tons of meat and stuff, just the actual tomato sauce part is thin. This is the 2nd time I've made this (and the first time I made a note to add tomato sauce, hence the extra tomato sauce the second time around). I'll add some tomato paste next time and see if that thickens up the sauce enough. Overall pretty good though, Thanks!

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ADIBAX

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Reviewed: Jul. 15, 2005

The sauce just tasted meaty. There wasn't really any other flavor to it. The meat flavors were so overwhelming that I couldn't enjoy it.

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BLOODROSE

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Reviewed: Jun. 26, 2005

This is a favorite! I added the celery with the onions/garlic/bacon (this took a long time to cook to crispy). We used only beef (no pork) and I added some half n' half to cut the acid right before serving. This is sooooo good, just my type of comfort food.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Apr. 9, 2005

Made it with my sister the day before yesterday for a company meal we had yesterday. It's very tasty and versatile. Add any vegetables and seasonings you want. We did use frozen vegetables and it already had plenty flavour; I can only imagine how tasty it would be with fresh ones... Yields exactly 9 twenty-something eaters.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Apr. 8, 2005

My family loves this sauce & there's always left over to freeze for next time.

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BePark

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Reviewed: Jul. 30, 2004

Excellent! Wonderful flavors! I made a double batch and I'm glad I did; it will be well worth pulling from the freezer when needed. I did make a few changes that all worked tastily: Cooking the bacon first was a great idea; thanks APRILSNYDER. I used both white Spanish onion and red onion; sautéed until well caramelized. I substituted sweet Italian pork sausage for the ground pork; yum. I doubled the amount of celery and next time I'll also halve the carrots and chop them and the onions more finely. IMPORTANT NOTE: The recipe calls for a 6oz. can of tomato sauce - but tomato sauce comes in 8oz. cans, I believe the author meant tomato paste which is used to thicken sauces and comes on 6oz. cans. Fantastic - don't forget the fresh grated Parmesan and a sprig of fresh basil for garnish.

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studiowerks

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Reviewed: Mar. 8, 2004

Yum!! I loved this and so did my family. Except of course my 4 yr old who will not touch anything red. I did make a few changes. I left out the bacon, used a can of diced tomatoes, and a whole 15 oz. can of tomato sauce. I used a little more wine too. This recipe was very delicious. I served it over rigatoni along with breadsticks. I think though if you want 9 servings, you should probably make 1 1/2 times or double the recipe.

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APRILSNYDER

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Reviewed: Jan. 19, 2004

I loved this recipe. It was very easy!!!!!!! Will make again tomorrow night.

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PATEBRISEE

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Reviewed: Dec. 15, 2003

This is an EXCELLENT recipe. I have made it a number of times both for my family and for dinner parties. I have gotten rave reviews each time I have made it, and there is rarely any left. Even my picky husband loves it. I brown the bacon first and then remove the bacon from the pan leaving the grease behind to saute the onions in. I found that when cooking the bacon and onions together, as suggested in the recipe, the bacon never really browns and is kind of soggy and rubbery from all the liquid the onions create while cooking. I also double the amount of tomato sauce for a little runnier sauce. I cook the sauce in a crockpot on low setting for the afternoon instead of in a saucepan on the stove. Great recipe, we really love it!

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GIX2

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Reviewed: Nov. 21, 2003

A local restaurant makes an awesome bolognese using ground filet mignon so I wanted to try to make something similar at home. This recipe is a great start! To save time, I left out the bacon, the pork, the carrots. That made it so easy to prepare and IT WAS FABULOUS!!! I served it with penne pasta and fresh grated Parmesan on top.

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BRANDYBMW

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Reviewed: Nov. 8, 2003

excellent sauce for those Italians at heart!

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CHRIS_M.

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Reviewed: Sep. 2, 2003

since my italian told me that the real bolognese sauce call out for chicken liver. i personally dont like the chicken liver but i was try to put it once , i have Salsiccia (italian sausage) left in my refrigerator so i throw it in too. The chicken liver is worth it , i make the sauce taste different in a good way ! it was really nice. u never taste any yucky of the liver. Now i beleive y my friends told me , i'll taste the different way of the bolognese sauce. since then i put chicken liver in it everytime. i hope this help ! :-)

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OZAHIRU

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Reviewed: Jul. 22, 2003

It was a great sauce. I simmered it for over and hour and it was perfect. A good quick one that you could use on any kind of pasta or even in a casserole.

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WAILAKIJACKIE

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Reviewed: Jun. 2, 2003

Excellent, incredibly easy to make. My mushrooms were bad so I left them out, it still tasted great. Try this one, it's worth it.

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Chocofan

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Reviewed: Feb. 26, 2003

This is the ho'made spaghetti sauce I have been searching for! I love the idea of it having veggies in it. My kids lapped it up, never knowing that it was better for them than the average spaghetti.

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Francine

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Reviewed: Nov. 25, 2002

Excellent recipe! I did make some modifications. I used ground turkey in place of the ground beef and turkey sausage in place of the pork. Also added some roma tomato's as well as more tomato sauce.

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DOTT1

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Reviewed: Feb. 10, 2002

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!!

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RUTH'S CRAVINGS

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Reviewed: Dec. 22, 2001

My family truly enjoyed this sauce. It is rich and flavorful. It is very authentic. I did add quite a bit more tomato sauce, wine, and chicken stock than it called for.I also increased the simmer time.

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SUNSHINEDAYDREAM

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Reviewed: Sep. 25, 2000

flatmates loved it!

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HARRYK

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