Reviewed: Jan. 2, 2012

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.

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4 users found this review helpful

Reviewer:

Kim

Reviewed: Nov. 17, 2010

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.

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7 users found this review helpful

Reviewer:

Rosita

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Reviewed: May 1, 2010

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.

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10 users found this review helpful

Reviewer:

Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

Reviewed: Sep. 22, 2008

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

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9 users found this review helpful

Reviewer:

HUMANFACTORSUCF

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Cary, North Carolina, USA

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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3 users found this review helpful

Reviewer:

LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

Reviewed: Oct. 26, 2006

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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2 users found this review helpful

Reviewer:

MRSHANOVER

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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4 users found this review helpful

Reviewer:

SK00TER

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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7 users found this review helpful

Reviewer:

NBAUGE

Reviewed: Feb. 1, 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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6 users found this review helpful

Reviewer:

Mile High Cook

Cooking Level: Intermediate

Living In: Parker, Colorado, USA

Reviewed: Dec. 14, 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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3 users found this review helpful