Pasta Bolognese

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This was without a doubt the worst bolognese recipe I have ever experienced. The directive to be liberal with the salt was a no no, the recipe did not call for tomatoes, or tomato sauce which resulted in a brown salty gravy which was not the hit of the evening. Whats with bay leaves? It left the sauce with a taste that is foreign to bolognese sauce in general. This was a huge disappoinment which caused me to go over the recipe again thinking I missed something. Sad to say...I did not. When you come across this recipe...look for another fast! Anthony Liga

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I actually joined FNW just so I could post a review of this recipe. Excellent! I've tried a few Bolognese recipes including that of the "popular" tv personalities. This one was by far the best... and on top of that, I used 1/2 ground chicken thighs & half ground pork.

Excellentttttt

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awsome!! but be careful with the salt, Took me twice to make it good as anything you can get at a restaurant. Wait till the end to add any additional salt if you need it. saves well for leftovers

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I have never made bolognese sauce. As always, Anne Burrell provides a recipe that is easy but tastes like it came from a 5 star restaurant. This recipe takes time but is so worth it. The flavor is rich.

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This recipe is fabulous and well worth the long cooking time. I made it with 2lbs of ground venison and 1lb of lean ground beef and it was delicious. It reheats very well too. Normally my husband and I aren't big fans of eating leftovers, but with this we both looked forward to eating it...I even had it for breakfast a few times! Thanks for the awesome recipe chef Anne!

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This sauce is to die for! My family goes crazy over this sauce when I make it. My husband gets upset because I don't make enough for leftovers for him to have. The longer it sits, the better. Especially the next day. I'll make spaghetti the first night and use the leftovers for a lasagna sometimes. Anne Burrell, you rock girl!

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I keep coming back to this recipe! I don't change or substitute a thing. I agree with the previous reviewer that you need to brown the meat until it is dry and there won't be very much extra fat at the end (I used 93/7. Taste along the way to avoid getting to salty. Watch the video it is full of helpful hits. It makes a ton, so plan on freezing and using it for future recipes! Good for lasagna or stuffed shells. I freeze the extras in multiple portions and I am always happy to have extra in my freezer. Thanks Anne!

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I just love this recipe it is always a hit. I have made it at least 10 times and haven't changed a thing.

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Wow...just WOW. So much flavor. A keeper. Thanks Anne

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This was one of the best Bolognese recipes that I've tried. I didn't change anything. Perfect!