Pasta Bolognese

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Followed the recipe to a T. It was fine, but I would bet there is a tastier recipe that takes far less time.

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I didn't have the "salty" problem a lot of people had (taste your food, people!, but I have to give it only 4 stars. I really, really wanted this to be a 5-star-er, but it just seemed like it was lacking something. I followed all the directions to the T, browned the crap outta my veg and my ground meat, used a fine cabernet, skimmed my fat, and salted and tasted like mad along the way. Don't get me wrong, it came out good, my BF wolfed it down and I even had seconds, but I think I just had much higher expectations for something that took me over 4 hours to make so I felt a bit let down. Not sure exactly what I was expecting though. Found that I had to add pepper and a dash or two of chili pepper flakes to get more of a punch. Sorry Anne, I love you, but I probably won't be making this again :(

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I know Ann has this down to a fine art and her I give a 5 star, I however messed it up I was watching Secrets of a Restaurant Chef and I saw the salt a flyn' I thought mmm maybe less, I cut the salt down and it was still to salty, adding the water as she says helped mellow it. I totally agree the crusties on the bottom of the pan they really add flavor.
I made this again and tasted between additions for salt, this time I added toasted fennel seed and 1tble of raw sugar. This is a good basic sauce.

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This is the second time I made it. Both came out excellent. I think the suggested times in the recipe are perfect. Some people note the times are too short but I think they are not using a hot enough flame. Note the recipe says use medium to high heat until you simmer later. Using a med to high flame, the times work well. The first time, the wine taste was too strong as I'm not a wine drinker. The second time, I made a few changes including 1 only using 1 1/2 cup of wine vs the 3 per the recipe, 2 used 1 cup of beef broth in lieu of the reduction in wine and 3 used 2 lbs of beef and 1 of veal vs just 3 lbs of beef. I also added 1 cup of milk during the last hour which really settled the whole sauce.

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It might just be me, but did this turn out too salty for anyone?? It kept say season generously with salt, but I wish it was a little more specific. Way too salty for my taste.

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This is one of the best things I have ever eaten. My husband LOVE's it. Good job on it.

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This is probably the BEST thing I have ever eaten! When my husband and I ate it, I swear we didn't speak, we were just moaning in pleasure! I can't wait to make it this Friday for a soccer team Pasta Dinner and Wow everyone! Don't hesitate, just make it

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I thought I had a bolognese down until I tried this one today. Yes, it takes a lot of time and overseeing, but it is so worth it. The puree-ing of the vegetables really makes a tremendous difference, as does being patient enough to cook them til they're brown. No more chunks of onion, celery, it's just a tremendously smooth, uniform, and wonderfully flavored gravy.

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this is a lovely little fish recipe.

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Well, I have been trying to perfect my Bolognese for years, never quite happy with anything I have tried. When I saw this tomato paste only recipe, I was skeptical to say the least, but with all the grand reviews, I gave it a shot. I cooked it as instructed, except, I knew it was to much wine for my tastes, so I cut that in half, and salted to my tastes. Maybe Ann added to much salt, I don't know, but I think most people under salt tomato sauces in general. These sauce's seem to need more salt than most people want to believe. Anyhow, this sauce turned out a whole lot better than I expected. Near the end of cook, I did add a little bit of brown sugar and a couple of spashes of milk to tame the tart and smooth it out. I'm glad I cooked this, gives me more ideas!! Great job Ann!!