Pasta Bolognese

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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.

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Awesome! Is all I can say, I have been trying to find a recipe like this, I had more sauce than I needed, but saved and froze so I could have another dinner next time. Anne knocked one out of the ballpark on this one. You have to take the time to baby along the sauce but well worth it.

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It was way to salty :(

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This is the second time I have made the sauce. The first time was a mixture of this and another bolognese recipe, but the second time I followed Anne's recipe exactly.

And the result? Well, the sauce was rather unremarkable. It certainly wasn't bad, but it tasted quite bland and without any distinctive flavors. Not really the result I was hoping for considering the amount of time required to make it.

I guess I'll have to continue my search for a great pasta sauce :<

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I don't know how my version of this Bolognese was so different from everyone else's, but I ended up throwing it away after the first serving. I did the recipe by 2/3, rather than the whole, and perhaps the difference, but I don't think it should be. The beef was too browned after the time she suggested, and the red wine was overpowering (I used a Cab Sav. I followed the recipe other than taking out 1/3 of each ingredient, but I was not impressed. Will return to Mario's Bolognese that I've been making for years.