Recipe by Steve
"I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy!"
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extra virgin olive oil
mild Italian sausage
pancetta bacon, diced
2 (14.5 ounce) cans
whole peeled tomatoes, with liquid
1 (14.5 ounce) can
chopped Italian flat leaf parsley
chopped fresh basil
chopped fresh thyme
salt and pepper to taste
grated Parmesan cheese
I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect, and as always well worth the time and effort! Classic bolognese with good flavor.
I think this was an ok recipe for pasta sauce. I felt the whole ordeal was too labor intensive for the result. Granted, I'm not particularly familiar with bolognese sauce, and was trying this for the first time. Really though, I don't think I'll make it again, the only reason that I'm giving this dish a 3 is because I don't think I'd like this sauce period, even in a restaurant.
This sauce was amazingly rich. It also freezes well and actually is better after the freeze.
LOVE this recipe!!! Prep and cooking times are long; however it is that recipe for special occasions or when you have extra time on your hands. Have always received compliments on this dish. I do tend to add a couple of bay leaves and some oregano and other italian seasonings. ALWAYS get requests at home for this meal.
This recipe was great. I made it a few days before we ate it and the flavors really came together. I can do without the celery though. Instead of just adding basil I used my homemade pesto about 1/4 cup. I think I will use more pesto next time but it gave it a great taste. I might try spaghetti next time. Fettuccini is not my favorite.
This dish is sinfully delicious. I hadn't cooked with 3 different ground meats before. It really made a difference. I used hot Italian sausage instead of mild. I added extra canned tomatoes to the leftovers to suit my taste for a less meaty sauce. The pancetta added a lot to the flavor too. I'm adding this to my recipe collection.
Love this recipe. It is even better a few days later. I substituted ground beef for the pork and used 1 pound of sausage (2 spicy and 2 mild italian sausages). I also used 2 cans of whole, peeled tomatoes and 2 cans of crushed tomatoes with sauce. Finally, I added a small can of tomato paste. I will be making this again as it is worth the time.
I do not use the meats that this recipe called for, therefore I only used bacon and bracciole (rolled up beef slices with parm cheese and garilc in the middle) I've never made sauce with milk in it...very good!
A nice heavy sauce for a cold day.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Fettuccini Bolognese Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 834
** Calories from Fat: 390
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