Reviewed: Oct. 25, 2007

This sauce came out great! It thickened nicely while it simmered and it was very tasty! Thanks for sharing.

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Feb. 5, 2007

Made this on a whim, and my husband raved about it (and he's hard to please). He said it tasted just italian chili....which I had never heard of, but he's Italian, so he should know. He even took it to work to let a guy (who is a great cook) try it, and he raved about it also. Didn't change a thing, except a little less onion as I didn't have enough on hand.

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DABRIDE

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Reviewed: Sep. 22, 2006

Every bolognese sauce I've tasted had some sauce to it - this was just chunks of meat and veggies. Needs salt - I added 1/2t to the pan and needed more once plated. I'll add a jar of spaghetti sauce and some mushrooms to the leftovers.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 13, 2006

Based on reviews, I had high expectations. It was just ok. I think a good spaghetti sauce out of a jar is better!

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BFRANKWithUS

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 10, 2006

Thought I'd try a new bolognese sauce and this just doesn't compare to my recipe. I give it 3* for ease, but to add a *wow* flavor, try this. After saute veggies, mix in veal/beef/pork (1/2 pound each). Add wine & stir until almost evaporated. You need the wine because red wine releases the last bit of sweetness in the tomato. Then add 1/2C whole milk & stir until evaporated. Next, tomato, etc. and simmer away. If you have a parmesan rind, toss this in when simmering. Always better the next day, but also great in lasagna.

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VICSCRT_2000

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 20, 2006

Very good. I only used 1 pound of ground beef after reading how "meaty" the sauce was. I used basil instead of bay leaves, since that's what I had. Sea salt instead of italian seasonings and it was so good! Thanks for the recipe.

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LODICA1967

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Reviewed: May 28, 2006

I was a bit skeptical of the amount of onions and liquid, but I decided to trust the others who had given this a 5*...I made it exact to the recipe and it was wonderful!! Nice and fresh, and will no doubt improve if left overnight. We served it with a bold red wine - will definitley make this one again as it was fairly easy to prepare and the results were great!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 7, 2006

This was a great thick sauce. It was very simple to make and had a great meat flavor. If you are looking for a thick meat sauce then you will love this recipe.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Apr. 2, 2006

This sauce has become a favorite for my family! I like to cook the onion,celery,garlic & peppers down in olive oil, & then blend them in the food processer to lessen the chunks. We like it meaty & add hot italian sausages for more flavor. This recipe always gets positive reviews from guests.

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JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Jan. 15, 2006

This was good and reminds me of what my mother would make when I was a child. My husband and I enjoyed it though my kids thought there was too much meat and wanted jarred sauce instead.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 14, 2005

I didn't know what to expect from this since i've never made a bolognese sauce. I was a little leary of all the onions... but went ahead with it and it turned out great. Was curious about all the onions and did a little research and it seems to me that that many onions isn't the norm for this variety of sauce, so if you aren't crazy about onions, you could probably cut back, on the other hand, it is a great variation and what makes this a special recipe. A similar recipe on this website called for 7 carrots! Now that i just wouldn't do... but someone else thought it was great.

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greta

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Reviewed: Nov. 14, 2005

This recipe is easy and sooo good! I made it exactly as directed, except I didn't have any red bell pepper, so I added mushrooms, which are my personal fave. I used a chianti that was lying around for the wine. The flavor was wonderful. So much better than opening a jar! I agree that this sauce ends up being mostly "meat" and less saucy...for me, this was exactly what I have been craving but unable to find in a jar. Do not settle for less, make this sauce! Its worth the little extra effort.

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Mega Mom

Cooking Level: Expert

Home Town: Green Acres, Florida, USA

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Reviewed: Oct. 9, 2005

Great recipe, can change celery for mushrooms.

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TUPPS

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Reviewed: Oct. 4, 2005

I gave this 3 stars because it tasted great, but it really was not above and beyond what I would consider a basic meat sauce recipe. I will do this again sometime and add some touches.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Sep. 29, 2005

I made this for my family and they all loved it. The leftovers are great too! My mom and I ate bowls of the sauce without the pasta the day after.

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DEEMARIE1899

Cooking Level: Beginning

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Reviewed: Nov. 14, 2004

I would not change a thing!

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AUNTCLAUDIA

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Reviewed: Sep. 27, 2004

This had a good taste, and you can really taste the sweetness that the wine provides. We used a local wineries fave (Deer Garden Red-Winehaven, Chisago City, MN) I made it for a camping trip ahead of time and it re-heated well and served a ton of people. If you are looking for a saucy spaghtti sauce this one is not for you. Very meaty, but lacked sauce.

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KZWIEF

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Reviewed: Sep. 21, 2004

I really thought this was awesome and so did my husband. There was lots so I froze some for another time. Thanks for the recipe!

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yogamom

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2004

Very, very good. Nothing like what you would get out of a jar. This is a very meaty dish. Once my pasta was cooked "Al Dante", I drained it and put it back in the pot over high heat. I tossed it with 1/2 cup of the sauce to coat it and tore some fresh basil leaves into it. I then cooked it for about 30 seconds to get it nice and coated. The over-all effect was great.

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