This is just delicious. A bit of a pain in the butt, but totally worth it. I used to just "wing it" when making bolognese, but not anymore-- this will be my go-to recipe from now on! I made a couple changes based on what I had - didn't have any mushrooms so I substituted diced green and red bell pepper, and I also didn't have any ground pork so it was all beef. And it still turned out fabulous!! Next time I will fry my bacon alone first, as other reviewers suggested, so it can get nice and crispy -- I couldn't get it crisped up enough with such a large amount of finely minced onion (I made a double batch, so it was a LOT of onion!). Oh, and I agree with another reviewer in thinking that the recipe must mean to call for tomato paste, not sauce, as sauce is not available in 6oz. cans. I initially added just the equivalent amount of sauce, but it didn't look quite right (too watery) so I added 2 cans of paste to the doubled recipe and it thickened up perfectly!
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This is just delicious. A bit of a pain in the butt, but totally worth it. I used to just...