Pasta Bolognese

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Whomever complains about this recipe is probably not following Anne's very explicit instructions re: salting, browning (to death! and patiently adding water as ragu reduces. It really is an almost all day project, but it is worth it. Add an extra little bunch of thyme and more bay leaves toward the end.

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i can't believe i did not like this recipe. edible, yes, after all that work, but nothing like another recipe i love. i chose to try a new recipe and got burned. bland, and too much liquid. would look to other recipes than spend the amount of time on this.

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I get RAVE reviews whenever I make this recipe. I cannot stress enough how important it is to add salt, taste, and add more salt, taste... etc. You'll know when the taste is right. It's more salt than you think! I usually add in about a cup or two of regular spaghetti sauce at the end for more of a tomato-y taste as I like more of spaghetti sauce consistency and flavor in my meat sauce. Absolutely delish and makes a ton - perfect for freezing!

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I made this for a family gathering of 12 people and everyone raved about how delicious it was. It's definately a labor of love, but well worth the effort. I did find I had to add some sugar as it was a little bitter, but maybe that's because of the wine I used. I will be making this again. Thank you Ann!

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I feel bad giving it 4 stars, but it was a lot of work. That being said, it was very good. Better than any restaurant that we have ordered Bolognese. This recipe was enough for 3 dinners for my husband and I. Served it with fresh spagetti and will make again on a wintery Sunday when I have time again. It is a heavy pasta sauce. I probably used about 3lbs of ground chuck and a 1 lb of sweet sausage I wanted out of the freezer. Used 4 bay leaves and just chopped up the thyme leaves and threw in since I didn't have any twine. Also added red pepper flakes while it simmered. Didn't use palm fulls of salt, just sprinkled in salt at each layer.

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Unbelievably rich and tasty! This is my husband's second favorite dish that I make, surpassed only by Coq au vin.

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Amazing. Follow this recipe and you shall be rewarded greatly.

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If you take a bite and close your eyes you can imagine yourself in Italy. This is truly the most authentic tasting Bolognese sauce I've ever made. I've been lucky so far with the amount of salt I've used. I wish the exact amount was listed in the ingredients. I'm always afraid of over-salting and have to keep tasting it up until the end.

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This is by far the best Bolognese recipe I have ever seen...and I am Italian! What Anne did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top of the list. Trust me, time is your friend here. I have seen other recipe that basically brown beef, add chunky vegetables, served in under an hour. There is no chance for flavor development, with that short of time, what you really got is a meat stew or Sloppy Joe. I eat those too, but trust me, they are not Bolognese. Unfortunately, my mother died suddenly, so I never got to write down her recipe. I remember hours of cooking and lots of red wine. THANK YOU ANNE, it taste just like I remember, you brought back something I thought was lost forever.

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For me, this is THE recipe of a lifetime. Its taste is rich, complex, and flavorful. Its warming and filling. Worth every single second. I'm actually making it right now! For the fourth or fifth time. I follow her directions to a T. And like she says TASTE!! If you aren't someone who likes salty food, add only a pinch. You have to do it to you and your families taste, but it does need salt. Salt brings out the flavors of everything you added. If you don't salt it, its going to be boring. Whenever I make this I do bolognese that night, then use the rest to do manicotti or lasagna. It makes a killer lasagna. Try it!