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Reviewed: Sep. 22, 2008

This sauce was amazingly rich. It also freezes well and actually is better after the freeze.

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HUMANFACTORSUCF

	Cooking Level: Intermediate Home Town: Orlando, Florida, USA Living In: Cary, North Carolina, USA
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Reviewed: Apr. 22, 2008

so so so good! Thanks. I made this with chorizo sausage and added a can of tomato paste as well. I made it a couple days before my dinner to let the flavours meld! We loved it with homemade noodles!

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Great recipes. My family loved it. I used dry parsley basil and thyme. Also the store had no ground veal. But used ground pork. It still tasted good. I looking forward to making this recipe for a pot luck dinner.

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MRSHANOVER


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Reviewed: Oct. 5, 2006

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.

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SK00TER


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Reviewed: Jun. 15, 2004

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.

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NBAUGE


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Reviewed: Feb. 2, 2004

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.

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Mile High Cook

	Cooking Level: Intermediate Living In: Parker, Colorado, USA
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Reviewed: Dec. 15, 2003

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.

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