The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
very good!
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Cooking Level: Intermediate

Living In: Poway, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 22, 2009
I used this recipe as a outline for the bolognese sauce and it came out FANTASTIC! I did not use the chicken livers or the beef stock. I did use a beef,pork and veal mixture that the sell in the grocery store instead of just ground beef. I used 2 8oz cans of tomato sauce and one can of tomato paste. It had great flavor. I used bacon instead of ham as well. My husband said I can make this once a week he loved it. I used Cavatelli as the pasta and it was a delicious meal!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 4, 2009
Great tasting sauce! I left out the chicken livers so I increased the amount of ground beef and ground pork to make up for it. I used a whole small can of tomato paste. The longer this simmers, the better and adding the cream and nutmeg at the end really does make a difference. I served it over linguine and boy was it delicious.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 3, 2009
Soooo delicious! Served on top of homemade pasta with garlic bread and salad.
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Cooking Level: Expert

Home Town: Paterson, New Jersey, USA
Living In: Clifton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 10, 2009
Very yummy, very meaty, great leftovers. Don't expect it to be saucy - my husband wanted more red sauce. It went very well with whole wheat spaghetti and a salad.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 15, 2008
Very good recipe. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 14, 2008
Holy this is delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 3, 2008
This was delicious! My boyfriend who is actually from Northern Italy loved it. I did a few things different to suit our taste but overall followed the recipe. I used ground turkey and did not have liver or cream. I was afraid it might be too dry so I added 2/3 cup of homemade tomato sauce instead of tomato paste. Sooo yummy!Thank you for sharing the recipe~
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 16, 2008
This is very good and a very classic Bolognese sauce. Bolognese should be meat with tomato sauce - not tomato sauce with meat. The only thing with this sauce, is for a classic Bolognese, it should be diced pancetta instead of ham. Very good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 13, 2008
This recipe is pretty easy and tastes great. My two friends who enjoyed it with me loved it! I served mine with linguine, but I would recommend ziti - this sauce is extremely thick and needs pasta that will hold it. Also, I am a salt fiend and this recipe doesn't really need any extra salt added - so taste it before seasoning. I tasted throughout the cooking process - don't leave out the chicken livers or nutmeg- they added an extra earthiness to the dish that pushed it over the top for me.
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Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 11, 2008
This was good and definately reminded us of the amazing bolognese sauce we had in Bologna, Italy this summer. I made the mistake of omitting the livers and the sauce was missing a certain earthiness that we loved so much in Italy. I'll be making it again and including the livers and hopefully it will be just like we remember.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 8, 2008
Velvety, rich and lovely...omitted the livers....had it with whole wheat penne. My family is Northern Italian and this brought all the flavors of childhood back to me. The nutmeg is the ingrediant that clinches it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2008
I ate this right out of the pot. I used red wine, added a french shallot and a couple of fresh seeded tomatoes. I also simmered the sauce with bay leaves. I like my pasta sauce sweet so I put some sugar as well. I used ground horsemeat, as it is leaner.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 31, 2007
Yummy as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2007
This was delicious. I used a whole can of tomato paste, added some garlic and omitted the chicken livers (yuck). This one is definitely a keeper.
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Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 18, 2007
I have made this recipe many times with great success. I usually follow the recipe amounts and procedures precisely, but after the first time around I leave out the chicken livers. It's just as good without them. I buy the beef and pork in whole chunks, trim them of fat, and chop them in my food processor so I can control the overall quality. I would recommend giving this sauce a long slow cook on top of the stove, a few hours brings out and melds all the flavors. Save the cream 'til the end, just before serving. The sauce stores well, but never lasts long in my refrigerator!
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zip

Cooking Level: Intermediate

Home Town: Astoria, New York, USA
Living In: Hampstead, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2006
Excellent recipe. I used all beef since I didnt have pork. Also used chicken broth instead of beef stock - well, it was not detectable. Also used milk instead of cream - nice creamy finish. Thanks
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA
Living In: Congers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 20, 2006
I use prosicutto instead of ham, used 1/2 lb of Italian sausage for 1/2 lb of the pork, and slipped in some beef short ribs for some of the ground beef.. The secret to great Ragu sauce is low and slow; Don't rush the cooking process! A good food processor is necessary unless you love chopping.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 12, 2006
I made a few alterations to this, but it was very yummy! (Just don't expect it to taste like a regular red sauce w/meat.) I used crumbled italian sausage instead of pork and added about 3/4 of a can of tomato sauce. Also, I used chicken stock and white zinfindel (which was what I had on hand). I think I used a little too much prosciutto so it's flavor was a little strong. I didn't have any cream so I used about 1/4 cup of Ranch Dressing and it was great! (Don't boil after adding dressing). It tamed the taste of the prosciutto and added just enough creaminess. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2005
This recipe is fantastic, even though I did change the quantities a little to suit our taste. I found it flavoursome, very easy to make and filling! My kids liked it too!
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