This is a great Bolognese! I agree with a previous review that a Cuisinart really helps with the chopping. The last time I made this I adapted it to what I had around the house and my husband liked it even more. I used 6 slices of bacon instead of ham (getting the bacon mostly cooked before adding veggies, and not adding any butter or oil because of the bacon fat). I used Hot Italian Pork sausage instead of ground pork (caseings removed, you could even use veal like the traditional bolognese). For ease, in place of the white, stock, & paste, I used a 26 oz. jar of Classico Cabernet Marinara. I also cut down the cream to 1/2 cup and left out the nutmeg. It was so thick and so delicious! You can add a little more jar sauce to thin it out. YUMMY! I will definitely make this again. Recipes are best when you can toy with them a little and it still comes out perfect!

If you're looking for a red sauce, this is not it! It's very rich, very very good. I pureed the chicken livers - but I don't know if they were necessary. A cuisinart definitely helps in the chopping! This isn't a saucy sauce, either, by the way, but I loved the depth of the flavor. This sauce freezes extremely well - I froze it with the mini rigatoni(single servings), and by microwaving it, the sauce soaked into the rigatoni (my favorite for bolognese sauces). My boyfriend asked if I kept the recipe and you can *BET* I will definitely now! He usually never utters more than 'yeah it's ok'. THANK YOU!!!

This is so rich and lovely and filling and beautiful! Just gorgeous gorgeous stuff. I make a HUGE potful and eat it for lunch and dinner for three days in a row. And when it's gone I want to make more!