Reviewed: May 20, 2012

This was the first time I made a Bolognese but it came out perfect. I didn't use the bacon...(I didn't have any) So I sauteed the veggies in tbsp of olive oil and a tbsp of butter. I added tbsp of sugar to cut the acidity and I used beef broth instead of chicken. It was a hit my daughter and husband loved it, she asked for it for lunch and dinner the next day. I will be making it again!

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Reviewer:

JenLJohnson87

Reviewed: Apr. 25, 2012

My favorite recipe from this site so far!!! I took the advice of others and fried the bacon first then sauted the onion, garlic, carrots and celery in the bacon grease...Great recipe..LOVED IT!!

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Reviewer:

KROB1

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Not worth the work

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weschm

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 19, 2012

Brilliant! Everyone loves this and I will continue to make again and again!

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Reviewer:

Indyrox

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Airdrie, Alberta, Canada

Reviewed: Feb. 21, 2012

ehh.. not worth it.. pretty bland some how, for my liking... especially for all the calories.. and fat etc.

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Reviewer:

peachtea5000

Reviewed: Feb. 8, 2012

loved it!!!

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Reviewer:

onion61

Cooking Level: Professional

Reviewed: Jan. 30, 2012

Excellent! I had to use mild Italian pork sausage as opposed to just straight pork sausage out of necessity, and I followed others suggestions and did the bacon first, then sauteed all the veggies in the drippings and used 6 oz tomato paste instead of tomato sauce. Still, even with these minor changes I would have never accomplished this without your original recipe. Thank you so much Kimber!

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Reviewer:

Paul

Reviewed: Jan. 18, 2012

This is a very nice recipe. It makes a generous amount. The bacon adds a special flavor. I will probably use more the next time!

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Reviewer:

teagirl

Reviewed: Jan. 9, 2012

My family loved it!

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Reviewer:

Gwenda

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Lathrop, California, USA

Reviewed: Jan. 9, 2012

Wonderful recipe, third time making it and i still have yet to try it myself before its all gone. Family keeps eating it all on me. but like with most things i add a little something different. My family are all garlic lovers so i used about 3tbls of minced garlic and instead of the white wine i went with a merlot with a 12.5%alcohol. I just think red has more flavor. Other then those two things i pretty much followed the recipe...might have been a little heavy handed on the spices but 1/2tsp i couldn't taste at all. freezes very nicely for future dinners as well

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