Fettuccini Bolognese

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Modifications I acted on - and was glad I did!:
Per Mariah's suggestion, I reduced the carrots (-1 carrot and diced tomatoes (-1 can and upped the tomato sauce (+1 can and celery (+1/4 cup. Chopped all the veggies in the Cuisinart and took some time to brown the veggies into an almost-brown batter with some sea salt for a good 25 minutes before adding the rest of the ingredients per Anne Burrell's bolognese video tip. Even though I used 90% lean ground chuck, I used chicken broth WITH sodium, and even added a few dashes of sea salt for taste. Substituted fresh mushrooms for canned since it was way cheaper. Opted for thin whole wheat spaghetti and am glad I did. My family LOVED this dish!

For next time:
Since it was for the family, I might try to add chili flakes and pepper for my own bowl, since I love spicy spaghetti. We also felt the sauce was a tad too meaty so I might just use .8 lbs of beef.

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I also like a thicker sauce so I added a jar of marinara sauce and it was perfect. It was way too much pasta so next time I will half everything. I will also try it with spaghetti next time. Yummy. I am eating the leftovers for lunch today with a cesar salad (also one of her recipes. I will definitely print more of her delicious recipes. Oh and for dessert I am having a slice of her Double Chocolate Pudding pie. Can't wait for lunch!

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I followed the recipe to the letter and found the sauce to be too watery. A good bolognese should cling to the pasta, however, this one the sauce settles at the bottom of the skillet. If you are on a diet and watching your fat/carb/sodium intake this recipe will get you through your pasta fix. However, if you want a great bolognese recipe for entertaining, do not think about serving this to guests. I personally felt satisfied with the flavor and enjoyed all the bits of mushrooms, beef, carrots and celery and the whole wheat pasta tasted fine to me.

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I modified this recipe a little and I thought that it came out absolutely perfect. To start, I think that changing the pasta to whole grain thin spaghetti makes the noodles a little less cardboard like. It was dificult to notice that it wasn't regular pasta. I left out the carrots because I don't like sweet veggies in my sauces and added a little extra of the celery and onion. I used only one can of tomatoes and then added a cup and a half of jarred pasta sauce. It came out to be the perfect consistancy and tasted amazing. I diced the celery and onions pretty fine but left the mushrooms sort of chuncky and really enjoyed the texture of the sauce. My husband and three year old both loved it. I would cook it exactly the same next time except maybe use slightly less thyme. All in all I would recomend this recipe to anyone. Very suprised by those who hated it, healthy eating must not be for you.

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I wish I had read these reviews before making this. I followed the recipe and my husband really liked it and even got seconds. I'm more picky in that I like a pretty thick, hearty amount of sauce on my pasta. The diced tomatoes just don't cut it. This was too thin to hardly be called sauce at all. I got a jar of marinara sauce so I could eat the leftovers. So if you like a thick sauce like me go with crushed tomatoes or some marinara.

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I listened to a couple of the reviewers here and thickened up the sauce and I wasn't happy with it. It made the dish way too heavy. I decided to just make it the way Ellie did one night and it was DELICIOUS! There is no reason to change this recipe. It is great the way she makes it.

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Ellie Krieger once again proves you can make delicious meals without all the fat. People who prefer their food fried, deep fried or smothered in butter, will not appreciate this recipe. But if you like fresh, healthy food and if you follow the recipe exactly you will not be disappointed. I made this for my boyfriend and he loved it some much now he requests it all the time. Pair it with a glass of wine and you're in for a delicious and HEALTHY treat!!

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My husband and I both love this dish, as well as our 2 year old daughter. I substitute a can of tomato sauce for the second can of diced tomatoes, otherwise I wouldn't change a thing. It's a healthy dish with all the satisfaction comfort food has.

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I added extra spices and think this is a great dish. No, it is not a restaurant dinner, but if you are going for healthy, this one has a lot of flavor and is a one-dish meal.

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I used a 28 oz can crushed tomatoes instead of diced tomatoes and added a half of a red bell pepper I had leftover in my refrigerator. I used dried Thyme, but also added a teaspoon of Italian Seasoning and 1/2 Tsp black pepper. It was very good. I grated my carrots and would probably add one more next time to add the sweetness. It was healthy and very tasty. Be sure to salt your water very well that you boil the pasta in so it will have more flavor.