Weeknight Bolognese

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This is a wonderful sauce. Love the flavor. I added some onions to mine and a teaspoon of sugar. Will make it again and again. :

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Wow! This was delish! So easy on a weeknight and full of flavor. Hubby loved it and asked that it be put into our menu rotation.

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Outstanding, will make again. The only change I made was to add only 2 teaspoons of sea salt...may even cut that back. Also I used fresh oregano instead of dried and added it with the basil...other than that exactly as written

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First of all, I am a big Ina fan. That being said, this is not my favorite recipe. I realize that she is trying to take a slow cooking sauce and turn it into a weeknight meal, but I think that it really shows that this sauce is just whipped together. There is way too much oregano and salt and I found that the sauce tasted very bitter. I had to add 2 tbls of sugar to balance it out. You also don't get that thick richness in this sauce like you should with a bolognese. I really think that Anne Burrell has an awesome bolognese sauce that slow cooks and turns out rich and delicious. I'd recommend making a double batch of that recipe and freezing some for a weeknight meal over making this recipe. Sorry Ina.

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This recipe is a keeper.I made this for dinner and we enjoyed it very much.I used bordeaux wine and wheat pasta.I would definitely make this this again.Thanks Ina.

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This was fun and easy to make. Very tasteful. Was unsure about which red wine to use. Used red cooking wine . Would cook again for family and friends.

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Unlike the other comments, I found this very bland. Next time I'll add onions

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I made this for my husband and me this week, and we both loved it. I cut the recipe in half, which made enough for two generous portions + leftovers for me the next day.

After reading other reviews I decided to start the recipe by sauteing about 1/4 cup onion and one small carrot, diced, which I think did help the sauce. I didn't have fresh basil so I used about 1 tsp. dried. When I make this again I will be sure to have some fresh basil on hand as I really feel it would have "brightened" up the dish. The sauce is a fairly strong flavor but we really enjoyed it.

On a side note, I always seem to see to comments that Ina's dishes are too salty, but keep in mind her recipes always call for Kosher salt. In my experience regular salt can't be substituted in equal amounts. I always use about 1/2 the salt called for.

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After seeing all the five star ratings I am wondering what I did wrong, but this is such an easy recipe to follow that there really isn't any room for error and I did follow it exactly. I am not sure what it was, but the taste of the sauce was too overpowering for me and did not resemble a true bolognese at all. I think it may have been the mixture of the red wine, pepper and red pepper flakes. If I dare to try this again I will definitely use much less of all three of those ingredients. It sure looked good, but the taste was very average and not something I'd want to eat again. I usually have great succes with Food Network recipes, so this was a surprise. Maybe I have just gotten too spoiled with all of Giada's amazing recipes!

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This is a terrific recipe! We make it exactly as it's written and love it, but you could decrease the pepper and/or red pepper flakes easily without affecting the result if you want it less spicy. It is also outstanding leftover . . . none of it ever goes to waste!