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Simple Bolognese Recipe

Simple Bolognese

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on February 04, 2013

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    So surprised this got such high reviews. Needed a lot of help.
    It had a good base, but was way too bland and acidic on it's own. I added double the amount of parsley, and basil, and added about 1 tbsp of oregano, 1 1/2 tsp garlic powder, 1 tsp onion powder and 1 1/2 tsp thyme and lots of salt. Only then was it was yummy. Would make this again but only if altered. Definitely needs help on it's own.

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  • on August 11, 2012

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    Super duper bland!!!!! It has the makings of a good recipe, but it missing salt. And lots of it! I added 1/4 red wine, a TON of sea salt and some oregano and it was STILL missing something. I decided to add a bunch of parmesan and I think that finally did the trick. I probably won't make it again, but at least the sauce is now edible.

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  • on July 11, 2012

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    I followed the recipe last night and it came out pretty blah. Seasoned with salt and pepper and still pretty blah. I gave up and stuck it in the fridge to figure out what to do with it. I'll probably try the balsamic vinegar suggested by another reviewer and hope that hanging out overnight in the fridge helped the flavors. I'm usually a fan of Giada's recipes and I really love her marinara sauce, but this one, not so much.

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  • on March 10, 2012

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    I normally stick with the chef's recipe the first time I make something, but after reading some of the reviews, I altered this recipe a bit. I diced two 1/2" slices of pancetta and sauteed them until they were cooked through. I removed the pancetta and deglazed the pan with about 1/4 cup of a dry Pinot Grigio. I did not use any olive oil since there was a little fat in the pan. I cooked the onions and garlic over medium heat until they were very soft (about 8 minutes, then added the carrots and cooked for another 5-6 minutes. I omitted the celery as my husband does not like it (and is suspicious if he thinks he sees it in something. I then added the beef (I used 90% lean and put the pancetta back in the pan. I followed the rest of the recipe from there, and it turned out delicious! By using the lean beef, I think I avoided the problem others ran into with having to skim the fat off. I do not notice any difference in flavor by using a meat that was leaner. Yum!

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  • on March 04, 2012

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    It was too sweet somehow and flavor was lacking.....Too bad because I love Giada's recipes. I'll be looking for another one!

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  • on January 16, 2012

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    Delicious!!! Hearty and full of rich flavor! One of the best and easiest bolognese I have ever had. Definately a keeper:-

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  • on January 03, 2012

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    This recipe was easy and delicious. I took plgates's suggestion and cooked the onions and other veggies (doubled all the veggie quantities in fat rendered from less than a quarter pound of pancetta (omit olive oil altogether - the flavor was amazing. I also drained the fat after cooking the ground beef, and before adding the tomatoes and other ingredients. I completely forgot to add the cheese at the end and didn't miss it at all. My fiance (who doesn't really love pasta at all LURVED it.

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  • on October 18, 2011

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    Delicious alternative to time consuming bolognese. Rendered pancetta and used fat to cook onions and garlic. Cooked onion on low sauté for 15 minutes to semi-carmelize and sweeten onions (added garlic halfway thru. Took out cooked pancetta pieces after rendering and added back with meat. Used beef/veal/pork meat mixture. De-glazed pan with 1/2 c. good red wine. Also, drained off extra fat after cooking meat. Was sublime.

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  • on August 27, 2011

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    Really quick & easy to prepare. Taste great! Will be making again.

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  • on June 03, 2011

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    Quick and Easy. I did replace the ground beef with hot italian sausage and it ended up great! I also added white wine to deglaze the pan.

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