Food Network
Home> Recipes>
Pasta Bolognese Recipe

Pasta Bolognese

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Pasta Bolognese

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (518)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 518

Showing 1-10 of 518

Sort by:

Newest

  • on May 25, 2012

    Flag

    Really good. Watched Anne do this recipe on her show and decided to try it that day. Great way to spend an afternoon (the recipe does not use the whole bottle of wine . . . and the results were wonderful. Deep rich flavor. Not difficult, but very rewarding. Take the time with each step and make sure the food is completely cooked to develop the flavors. That is what made this special.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 20, 2012

    Flag

    Super great and awesomely Yummy. Love this recipe...

    The key to this recipe is to take your time and don't get in a hurry.

    I served sweet Italian sausages and Ann's foccacia bread with this dish. AMAZING!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 18, 2012

    Flag

    I have made this several times after finding the recipe in People magazine. All I have to say is that I don't change a thing and maybe cook the liquid down a couple of more times. This sauce is AMAZING and is perfect for company as there is so much! Serve this with Anne's Foccacia bread and you're good to go. Anne is my go-to girl and this is another winner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2012

    Flag

    Just made this and omg wow amazingggg!!! I did however substitute a few things, i added bacon, and used the bacon fat instead of olive oil, instead of red wine i used sherry, 1 1/2 cups with 1 cup chicken stock, i also used 2 cups tomato puree, instead of tomato paste, i made these changes because its what i had in the house and didnt want to go buy anything...also at the end i added sauteed mushrooms because i love mushrooms in my bolognese, it came out perfect, sweet from the sherry tangy from the tomato, perfect balance, and tossed with spaghetti, superb!!!!! fresh grated romano, not pecorino, and parmesano, straight romano, tops it off!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 24, 2012

    Flag

    So yummy! I added some sugar to get rid of some of the sour/tart taste. Overall very tasty...worth all the work.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2012

    Flag

    I made this for a bunch of friends. Everyone liked it, but it had a bit too much wine for me. I was worried that might be the case so I really tried to cook the alcohol out, but it was still too strong for me. Next time I will use less wine and add broth or some other liquid.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2012

    Flag

    OMG SALTY!!!!!!!!!!! You could probably cut more than half the salt in this and it would still be salty~

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 02, 2012

    Flag

    This sauce is wonderful! Well worth the patience and wait. I used 90/10 - make sure you skim the sauce at the end and it will be fantastic.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2012

    Flag

    amazing!!! well worth the slow cooking process.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2012

    Flag

    I have made this sauce many, many times in the restaurant I work at, and at home. Everyone thinks I'm a genious! As Anne says: Taste, taste, taste some more as it cooks. I do add salt at the beginning, and then at the end of cooking I can decide if the sauce needs more salt.
    Thanks Anne, you rock!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 52 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.