Pasta Bolognese

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AMAZING!!!! This was my first attempt at a bolognese. I made one change to the recipe; I used half ground chuck & half ground pork. Yes, this dish took a long time to make. The anticipation was difficult to handle because the sauce smells so wonderful while it cooks. But it was well worth it!!! I knew it would be very tasty because I started tasting it as soon as the meat was cooked all the way through. But the taste when it was finished knocked the socks off my husband & I. Some reviewers mentioned the sauce came out very salty. I can see how that could happen if you don't taste the sauce while it cooks. I tasted this many times to check the seasoning (& because I just couldn't stop myself!!. I highly recommend this recipe & can't wait to make it again. Thanks Anne!!!

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I followed the recipe almost exactly except for I used 2 lbs beef and 1 lb pork. The sauce turned out lovely with deep and rich flavors. I am going to use the extra sauce for a baked pasta dish to bring to my neighbor. I recommend this one for sure!

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You people that complain about the recipe taking too long really do make me laugh. Not only does it say it's going to take 4-5 hours but you talk like you had to stand over the pot the entire time. Listen. Total time over stove with prep, about 1 hour. This is one of those recipes that you know you are going to be around the house doing chores or cleaning, and that you can check on and stir every 30 minutes or so while it's simmering.

I used half lean ground turkey and ground chicken instead of the beef to cut back on some of the fat and it turned out great. Had I used beef or pork I'm sure it would have probably been even better.

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My god, this recipe really makes you appreciate a 30 minute meal!!

This took about 5 hours from start to finish. It was very good, and I followed the recipe exactly.

I must say that 5 hours is a very long time. However, it was good but I don't know if I can ever spare 5 hours of my life ever again.

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Love this recipe. Although I substitute ground pork instead of beef for an authentic bolognese. I also add a sash of fennel to bring out the flavors of the pork. Try it. You won't be disappointed.

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This came out perfect!! I made two batches one with beef and one with veggie "beef" crumbles. Both batches tasted AMAZING!!! Yes, it takes a long time but totally worth it.

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I am not sure I have made anything better than this, IN MY LIFE! Absolutely rocked. It is a labor of love from a time standpoint, but so worth it, and your entire house smells amazing. All the comments about being to salty surprise me, don't people taste their food as they go?

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AMAZING! As good as it is made out to be. Even though it takes a long time, it is not that labor intensive.

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FABULOUS! I have made this recipe several times. If you follow the recipe.....it is fool proof! This is the best bolognese ever! It is time consuming, but well worth it. The only way I deviated from the recipe is that I add a blend of Italian seasonings and I add a bit more tomato purée, because I like it to have more of a tomato flavor. But, regardless, you can not go wrong with this recipe.

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This recipe is the closest I've found to tasting like the Bolognese I had in Italy. After several times making the sauce, I've made the following adjustments to get the best flavor based on the Bolognese I was trying to emulate: reduce wine by 1/2 (making sure it's a quality wine, of course, drain the puréed veggies before browning, in the meantime brown the meat in a separate pan from the veggies, add and brown the tomato paste in the veggie mixture, then add the wine and cook off the alcohol while blending into the veggie/tomato paste blend. Once the meat is properly browned, add the other stuff to the meat. Also, for convenience I use one can of 12oz and one can of 6oz tomato paste. I find the additional tomato base helps me achieve my target flavor profile.