Weeknight Bolognese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ditto with everyone else on the salt. Way too much. But I find Ina over salts all her food. My biggest objection was the wine: one and a quarter cups of wine to one pound of beef is way, way too much. All you tasted was the wine - it was really unpleasant. And I didn't use the last quarter cup of wine, still too much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

DELICIOUS! First time trying Ina's recipe and it's replaced any others. Simple to make, easy to adjust with individual preferences (I also used some chopped onion, used Italian Seasoning instead of just Oregano and no salt--didn't think it needed it. Agree to use a good red wine to enhance the flavor of the sauce. Easy and excellent--doesn't get better than that!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has been my "go to" sauce for several years, since the first time I saw this episode. I have made it EXACTLY as the recipe is written, which is fantastic. I have also used the slight variation of substituting 1 Tbs. dried basil instead of dried oregano. My family is more of a 'tomato/basil' crowd when it comes to sauce. Totally a personal preference. Whatever your preference is, the way the recipe is written it works equally well in either case. The only other variation to mention is, when choosing a wine, you really must choose a quality wine that you enjoy drinking, as the flavor will definitely come through. It is fun to experiment with different red wines to see which ones you like.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make this recipe weekly as my go to sauce and no longer buy jar sauce. Absolutely love this recipe. I make this with extra lean ground turkey and fat free 1/2 and 1/2 for a healthier version and I add a chopped onion. Also, when I have my vegetarian friends over I make it with an assortment of mushrooms and onions for the nice meaty texture. I love orecchiette, and was happy to find a whole wheat version at my store. Looking to cut down carbs? We love it over baked spaghetti squash. Tonight we are trying it over polenta. Can't say enough about how much I love the recipe!!! Thanks Ina!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

"Yum!" from my husband and 2 boys. Thanks, Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The 1st time I made a bolognese I tried this recipe. I was nervous but it turned out EXCELLENT! Ina sure knows how to bring the maximum flavor of a dish in a minimum amount of time and in an easy way! I've made this many times since. My boyfriend LOVES this dish and I've even made it with ground turkey and it still tastes amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WOW! I can't believe I made something that tasted this great. We're trying low-carb, so I actually made this with roasted spaghetti squash instead of pasta. I think this sauce actually made me love spaghetti squash. It was so delicious, this will be my go-to sauce whenever I want pasta (or squash from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My friend and son doubled the recipe for a crowd, used 1# sirloin and 1# Italian Sausage. It was delicious and a hit. Served it with penne, al dente. This is a keeper. And BTW, the references to too much salt below ... it is the cook's fault, as the recipe says Kosher salt and pepper ... i.e. to taste. I find canned tomatoes need little to no salt added to the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Most of my meals are Ina Garten recipes, but as written, this had way, way, WAY too much salt (1 Tablespoon in the directions. Since I still had over half a bottle of chianti, I made a second bacth without salt, then mixed the two together and it was very good. I will definitely add more basil next time, and I think I'll use fresh oregano as well. I don't like it quite as well as my 4 hour bolognese, but it's a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As the late great Huell Howser would say, "That's amaaaazing!" I had to make changes due to what I already had, but wow. This is a keeper! I substituted fat free 1/2 & 1/2 for heavy cream; decreased the black pepper to 1 tsp, it still had a bit of a spicy kick; eliminated the salt, because I hate it; used plain ground beef, because of this f*cked up economy; and finally I used diced fire roasted tomatoes, because that's what I had. That was amazing! It is definitely a keeper and is just so easy! I feel ashamed that I am just now getting around to Ms. Ina's recipes. Many thanks - and apologies - to her!