Reviewed: Sep. 8, 2009

Not bad.....needs something, tho'

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AANTIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

Really very, very good. I followed one reviewer and added balsamic vinegar. A keeper.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

deedle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

Really wonderful recipe, even when cutting it in half. Try it with al-dente whole wheat pasta. YUM!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ayelet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

This was very good. Ends up being pretty spendy, but the meat is so tender! I used priscutto instead of pancetta. That was as close as I could find. I wonder how much the taste would have changed if I had used pancetta?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

My omnivore son has never had a taste for spaghetti & meat sauce until he tasted this...FABULOUS ! Not a hint of acidity and so easy. (I did cheat and add a little garlic....I just couldn't help myself)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Not exactly what I was expecting. But I still gave it 4 stars because the flavor of the meat was great, it just needs something else before you put it over the pasta. For the leftovers I will either add it to can spaghetti sauce like one commentator does, or add some tomato paste and tomato puree to thicken it up and really make it a "sauce" for the pasta.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2008

This is a great sauce. Doubled the recipe and used it to make lasagna, a little pricey but worth it. I love to cook and I will definitely make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tina

Cooking Level: Intermediate

Home Town: Nahant, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2008

I halved the recipe and wish I hadn't so I had more leftovers! Delicious and exactly what I was looking for. I did change a few things per other suggestions. I only used beef (that's all I had) and infused the meat/veggie mix with about a tablespoon of balsamic vinegar, white wine, a little beef broth and the milk. I let that boil down and then added the tomato sauce and the rest of the broth. Definitely let it simmer the amount of time given. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TSUILI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2008

This turned out great, it is definitely in my rotation now.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jmn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce and serve over pasta. I follow the recipe to the letter, mmmmm good!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2007

Time-consuming so I make up a huge batch and freeze it. my kids love it, the meat becomes so tender,

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2007

This was a nice basic sauce, a little bland for my taste, but the rest of the family adores it. I have tons put away in the freezer for something fast but wholesome on those busy weekdays, so I am happy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pickupfamily

Cooking Level: Expert

Home Town: Manilla, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2002

While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of broth, balsamic vinegar, wine. Otherwise, he is right, real deal.

Was this review helpful? [ YES ]
15 users found this review helpful