Pasta Bolognese

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Browning is the key. This was delicious.

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Excellent. However, I made it with a third pound each of beef, pork and lamb. I used white wine instead of red, and added a half a glass of milk on the last reduction to smooth out any acidity. I also added a crushed by hand large can of San Marzano tomatoes to give it a more tomatoey taste. I finished a whole baguette tasting the sauce towards the end . What a masterpiece! It is the closest thing to the original recipe that has been kept in Bologna Italy for over 100 years. In fact the original sauce calls for no tomatos but tomato sauce. But this variation is right spot on!

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Have to disagree with everyone else it seems. I found the tomato paste too overwhelming. I had to doctor the finished sauce, which had great texture, with hot peppers and veal stock.

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Absolutely delicious and unexpected. I couldn't figure out how the tomato paste was going to make this amazing, but it does. Patience, grasshopper, the sauce will come together nicely if you allow it. Great depth in flavor. The best bolognese I've ever had. I would not recommend using a whole grain pasta, though. The flavor of the sauce was not as intense with it. Use the regular semolina and you'll be thrilled.

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Made this sauce as written. Anne is right, patience is the key to this AMAZING sauce. I would not change a thing! It is absolutely delicious!

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Alright listen up. I have made many Foodnetwork recipes (although, I'll admit I'm a bit more of a Cooks Illustrated guy. I consider myself a pretty good cook - a hobby (in real life I'm a concert musician. I've been making Bolognese the same way for years. This recipe shocked me - no bacon, all tomato paste? So I saw the reviews and decided to try it. Yeah, it's that good. Only change was a little butter at the end - gilding the lily. I have read this site many times. It is this recipe that I finally sign up and post. Amazing!"

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I am not a seasoned cook but a very seasoned eater. I made this receipe and found it to be very easy. This was by the far the best bolognese I have ever had. It had a depth of flavor and just the right amount of seasoning. I didn't change anything on the receipe and tasted along the way to ensure I wasn't over salted. I was so proud of my accomplishments, I forwarded this receipe to all my co-workers. I agree with most of the comments on this site of which most are favorable. I am not one to post reviews on websites however I felt so strongly for this receipe and didn't agree with any negative posts that I had to do so. You have to try this for yourself. You will not agree with it especially if you are a foody.

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This recipe is delicious, I ground a 1.5lb boneless chuck roast, cut it in chunks and 1.5lbs beef round stew meat, in reasonable portions in the food processor. This was fabulous, much better than just using ground chuck from the grocery store, with just the right amount of fat. About the salt, you should taste as you go to make sure it's to your liking. The bay leaves and bundled thyme provide the perfect seasoning. This is just the perfect sauce to make on a lazy cold winter Sunday for the post football pasta dinner!

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Did not care for the flavor at all. Will not make again but I advise to not go as liberal with the salt and perhaps use half the amount of wine.

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This was without a doubt the worst bolognese recipe I have ever experienced. The directive to be liberal with the salt was a no no, the recipe did not call for tomatoes, or tomato sauce which resulted in a brown salty gravy which was not the hit of the evening. Whats with bay leaves? It left the sauce with a taste that is foreign to bolognese sauce in general. This was a huge disappoinment which caused me to go over the recipe again thinking I missed something. Sad to say...I did not. When you come across this recipe...look for another fast! Anthony Liga