Reviewed: Mar. 6, 2012

So very good:) My family loved loved loved this;) My husband hasn't eaten spaghetti (or any pasta with any sauce!) in 20 yrs or more and he really enjoyed it;) Total keeper!

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~barefootkat

Reviewed: Aug. 14, 2011

Great with vegetarian ground beef too :-) I also added a couple of grated carrots. YUM!

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Windy

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

Living In: York, Yorkshire, England, U.K.

Reviewed: Feb. 18, 2011

great!

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bananacut

Reviewed: Feb. 16, 2011

Yes, as others have stated this is a very meaty sauce, but that is what makes it so different and good. I used ground venison in place of the beef. I also cut back on the onion to only 1 1/2 and I chopped instead of sliced as my mom would be eating it and she is not fond of onions. What I enjoyed most was the bit of liquid it did have had an almost buttery flavor, rich but not too much. I did find it did need salt so next time will add it and maybe a bit of fresh basil. I let it simmer about 2 1/2 hours and did add about 1 1/2 cups water as it started to become too dry while it simmered. Liked it because it was not your typical tomato spaghetti sauce. For those who think jarred is better, sorry, you must have weak taste buds. NOTHING is better then made from scratch, fresh dishes!

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FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: May 20, 2010

I gave this recipes to my husband to make for dinner last night. The main reason wanted him to try it was because of others saying their picky husbands even liked it. He made it and said it was easy, and he said he loved it!!! He also told me to rate it 5 stars and say that yes even picky husbands love it! I printed the recipe for 4 people but next time I will have him made the full recipe and freeze half.

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mdanenhower

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

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

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

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

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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