Meat Sauce and Spaghetti

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was really good, but regardless of me trying to separate the condensed milk from the wine as much as possible, it still curdled. and it is super good, but man, it's a TON of work. something good to make once every 6 months or so... but not a weekly dish for sure.

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If there are any of you out there that think this is not an amazing sauce then you did something wrong making it. This sauce was unbelievable.

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I've made this several times, it always tastes great. However, the milk curdled everytime. I just told my guests that it was the grated parmesan cheese, and nobody complained. I suppose what you don't know still tastes good. I've also made a vegetarian variant. Substitute olive oil for the bacon, vegetable broth for the beef broth, and 1 lb. of roughly chopped mushrooms, white or cremini work best, for the meat. I considered using soy milk in lieu of the evaporated milk, but I drew the line there. I'll go vegetarian, but not vegan!

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This is by far the best spaghetti my hubby & I have ever eaten! The only problem I had was with the tomato paste - my can of it had sprung a leak and my tube was used up last week with some other yummy concoction. I substituted anchovy paste as I had just the right amount of it left in the tube, and it actually turned out fabulously! I will try again with tomato paste to compare, but we both loved it just as it was. No problems with curdled milk or grainy texture - our meat browned into lovely little crunchy bite-sized morsels that were perfection in suspension : For us it was worth the long wait - most of the time was spent doing exactly that anyway. And yes, there are lots of ingredients and 2 pans to deal with, but it was not difficult at all to contend with those issues. All in all, it was great and we cannot wait to serve it to guests.

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The recipe was easy, nothing complicated and the finished product was tasty but I was disappointed that, in spite of following the recipe exactly and carefully monitoring my heat, the milk did leave my sauce with tiny curdles throughout. Again it tasted great but I would NEVER serve it to guests. Next time I will omit the evaporated milk and hope for a much better outcome in terms of appearance.

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tastes great! but maybe not six hours great.

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It's good, but it's not worth the time. While the flavor was okay, I didn't like the texture of the sauce - mealy, not chunky. There are many other recipes that are much easier and give a better sauce. Sorry, Alton!

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Terrific recipe. This dish is quite an undertaking, but it's well worth all of the time and long ingredient list. I give it just four stars because of the misleading difficulty level on the website. I have a lot of cooking experience, but I still would not call this recipe "easy". There are a lot of steps to juggle, and different pans to keep track of at once. As long as you understand what you're getting into (and have set aside an entire afternoon for it, you should be very successful.

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Was a great recipe, everyone loved it. I was very thick at the end, and I found myself adding a can of crushed tomatoes about 45 min before the end to thin it just a little. Went well mixed with spaghetti, or mixed in with macaroni for lunches. Still have some in the freezer to try in lasagna later.

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Just cooked this dish, hoping for great things after five hours of work and relatively exotic and expensive ingredients. I was disappointed. All the cooking takes away even a hint of brightness to any of the flavors and everything except the meat seems to dissolve into a morass of nothing. Why in the world you need to cook this five hours is beyond me. The word I'd use to describe this dish is "dour". Our standby Jimmy Dean sausage in bottled Prego sauce is a lot better.