Pasta Bolognese

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Amazing... best pasta dish I have ever made. The flavors are very rich and concentrated! Will definitely be a staple in our household.

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Who doesn't salt their pasta water? Really? I guess I should be thankful I grew up in a kitchen where everyone knew that recipes are, like a good thesis, fluid until the piece complete... that recipes were a guide. The best trail guides in the world can lead you to the path, but cannot actually take safe steps for you. At some point, to follow a recipe we have to be courageous and experiment. It is only through trial and error (plenty of the later that we begin to discern for ourselves the proper amounts for our own pallates.

This dish is simply spectacular! The first time I made it I followed the recipe precisely, but this time I use a pound of Ialian sausage, a pound of ground pork, and a pound of ground chuck. I always miss the anise when I leave out Italian sausage. Also, I'm not at home, and the local market only offered $2.50 to $4.00 bottles of wine (nothing bold for cooking so I used a chianti 2005 I found in the cupboard.

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So good. I love it. My family love me even more. Thanks Chef Ann!

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If there is a 6 stars, I will haven given it to you ,Anne. Love it, love it!!! Tasted as good as the one I had in Italy.

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This bolognese is wonderful. I have made it twice and everyone loves it. This last time I made polenta with it and OMG! Wonderful!It takes alittle time, but well worth it. Thanks Ann....love your show!

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Recipe is very good but salting my spaghetti water really threw everything off. The sauce was amazing until I added the pasta. I don't blame the recipe, but you really need to be careful with the seasoning. After 5 hours of cooking, I had to throw the dish out. I will def try again in the future and watch my salt!

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This recipe is the REAL DEAL! Prior to this, I'd never made bolognese sauce. This was so delicious, I got some serious praise for how this turned out. I've made this twice so far and the only adjustment I made was I used twice as much garlic...........8 cloves! Browning the veggies and meat is very important, and tasting thru the cooking process helped me get the salt level spot on. Way to go Anne and thanks for sharing it with us.

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Loved it! My husband said it was just okay, but he had three servings of it. You are a Super Star Chef Anne. Thank you!

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Absolutely outstanding! A great sauce is supposed to take a long time to make, and this did not disappoint. It was pretty difficult for me to wait for this, because it smelled so good! Definitely a labor of love for me. From one Caz native to another, keep up the awesome work Anne!

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This bolognese is great! I have made this at least 6 times. I made a few changes but this is to my taste. I used about 1 1/2 c. wine. I'm still getting use to the taste. I also used low sodium beef broth instead of the water at the beginning of the recipe. I tastes great. More flavor!
For those of you who complained about the time, make extra and freeze. I'm not big on freezing foods. I think the flavor lacks in some things but the taste holds up well with bolognese. My daughter is a pasta lover and can't keep enough around, so i freeze everytime I make this. Taste your food as it cooks. If your doing this it will never come out to salty. Remember dont add something if you dont like it. Thats why you see reviews stating the recipe didnt taste good. Make it your own!