Pasta Bolognese

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This was very good, however I made a couple of changes; I used a combination of ground sirloin and veal and most importantly, added NUTMEG. No good bolognese sauce (IMO should go without it.

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This was RIDICULOUSLY good. I'm obsessed with bolognese. It is my ultimate comfort food and rarely order anything else in an Italian restaurant; from Little Italy (NYC to Boston's North End. I know what I like and where to find the best. The best now comes from my kitchen. It is a labor of love. It definitely took hours of care but there's nothing more pleasing to me than spending that kind of time on a recipe and to have it get such rave reviews from my husband. I would have slaved over it for 10 hours.
SALT people, use the salt!

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Let me save some of you from utterly ruining this dish as this is actually a good recipe. First of all, you are cooking this down for hours much like you would a reduction. That being the case DO NOT ADD SALT! Let me repeat in case you missed that. DO NOT ADD SALT. You can ALWAYS add salt at the end but you cannot take salt out. Secondly, cut back on the wine a bit. And please, make sure you use a good wine. This should not taste like chili but it should be a deep, dark earthy tasting dish. This recipe needs to be updated because MANY MANY people have complained it is too salty. Of course it is because everything in this dish has salt already in it, the paste, the vegetables, etc. Let it cook down and then near the end it can have salt added or even on your plate.

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The recipe was amazing...it my favorite bolognese sauce

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I love this recipe. It's my go-to when I'm having a pasta craving. Anne makes it so easy and the bolognese is absolutely worth the wait! I've made it a handful of times and have gotten compliments each and every time... But the best compliment of all is taking home an empty serving bowl! I know she mentions seasoning things correctly, but be careful not to over-salt!

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I love watching Anne cook but was nervous trying to make this dish but with her very descriptive instructions she makes it SO easy! I wish more cooks descibes how things should look or taste instead of having to say to yourself "is it supposed to be like THAT?!" This dish tastes amazing. Amazing flavor and makes me do bolognese differently for now on! Thank you Anne!

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This is my go to recipe for Bolognese it is good eats and have had several compliments. The only thing I change is I add about 2/3 cup brown sugar and add salt taste before adding more. After watching the video, I think Anne probably goes overboard on the salt. You don't want to cut down the recipe. I live alone and will make on Sunday - then divide into single servings to freeze.

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This was not my favorite Bolognese sauce...I followed the recipe to a T but found the flavors not near as authentic as some of the others I have cooked... This reminded me more of a chili then a red sauce... I don't think I will make this again...

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I make this fairly often--usually on Sundays. I dont alter the recipe AT ALL and its better than any bolognese I've had in restaurants. To the reviewer who said use less wine, you couldnt be more wrong. It cooks for four hours!! I use chianti.

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This is a great recipe but you need to cut the wine way down to 1 cup. Too much acid flavor even when you cook it down if you use 3 cups. Otherwise it is perfect.