Classic Bolognese
Show: Emeril Live
Episode: Food of Italy-Emilia-Romagna Region
Rate This RecipeRead users' reviews (12)
- Recipe categories: Meat, Beef, Veal, Vegetables, Tomato,
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Average Rating:
Total Reviews: 12
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By jseary
on September 14, 2012
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delicious and easy...one of my favorite "go to" recipes when there is a chill in the air
By Food Gma 11406239
Colorado
on August 10, 2012
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Creamy, meaty, rich, elegant, tasty, tasty, tasty. It's a hot day today and I should be grilling something, but I'm craving this hearty comfort food. I've made it only once before and it was out of this world. It doesn't seem like you'll have enough liquid - we're all used to spaghetti type sauces - but in the slow cooking, it all comes together and it perfect. And you don't miss the tomatoes like you think you would. Another big wow for Emeril.
By Pat VanKeuren
on April 04, 2011
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This was my very first time making this delicious sauce. I was a little nervous because we were having our friends over to celebrate her birthday. This recipe so easy to follow, step-by-step. It came out absolutely fabulous!!!! I would definitely make this again. The cooking time is certainly worth the wait. Most of the time was spent chopping up the veggies. The sauce has a great flavor of the ground chuck, veal, and pancetta. So flavorful!!!! Thanks Emeril for this great recipe!!! You made my night!!!
By gindav_12561068
Valparaiso, 53
on February 25, 2011
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I could eat this everyday! Easy to make. Cooking time is worth the wait. I will never make plain spaghiti sauce again.
By tkmullen_12743124
Rexford, 72
on January 30, 2011
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Absolutely fabulous recipe. As the recipe states, this is truly a meat ragu sauce; not a red sauce with meat. The recipe is straight forward and delivers complex flavors that were built upon during the cooking process. The sauce great flavor and texure and has become a family favorite and a meal that we like to deliver on special occasions.
By Expat in Holland
Living back in ...
on May 02, 2008
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This was a fabulous recipe. It takes a little time to make, but well worth it at the end. The only changes I made was to up both the garlic and tomato paste. I used 4 cloves garlic and 4 tbsp of tomato paste. The sauce was very tasty and I highly recommend this recipe, as it is now in my keeper file. Thank you Emeril for another wonderful recipe, your food never lets me down!
By me_7787061
santa barbara, CA
on June 12, 2007
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It is different from the regular old pasta sauce but is strange and expensive.
By cmhfinance_7008475
Spring Lake Hei...
on March 10, 2007
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This bolognese recipe is a little more work then others, but it turns out delicious. I finally have a bolognese recipe that I will use over and over again.
By yvonne333_5588813
Aliso Viejo, CA
on June 05, 2006
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All meat and no tomato taste.
By jnk_4887757
Washington, DC
on February 16, 2006
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This sauce turned out very well and could compete with any bolognese that I have tried at fine Italian restaurants. For my personal taste, I found the smoky pancetta flavor a bit overpowering and I would use less pancetta next time (about half. Other than that, it was delicious! By the way, I didn't wait the two hours of simmer time, instead I used more heavy whipping cream than milk to get a thicker consistency in less than half the time.