Ragu Bolognese

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I was disappointed with this recipe. I followed it per the directions, but the fat content was way to high. I had to modify the approach before I served it to my guests. I doubled the tomato paste and added 1 28oz can of chopped tomatoes. The addition of the acid from the tomatoes help to cut the fat. Adjusted the spice profile by adding 1 tablespoon of oregano and a pinch of red pepper flakes. Side note: the recipe calls for a diced carrot, but it is never mentioned in the directions to be added. My assumption was to add with other vegetables at the beginning to let them sweat.

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Made this for New Years Eve dinner with friends - I followed the recipe exactly and it was amazing!

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So delicious! I made mine very similar, except used red wine and beef instead of Veal. you can check it out at hardly housewives.

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While I personally believe Mario to be an incredible Italian chef with great knowledge of reginal Italian cuisine, this recipe is an bastardized version for americans. If you leave out the wine, garlic, pancetta, olive oil and tomato paste, then add 12 more tablespoons of butter and follow
the recipe, its would be perfect! I tried it and sorry Mario, not terrible, but not terrific either!

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This recipe looked, smelled and tasted like gourmet "Hamburger Helper". I consider myself to be an itermediate level cook and was sorely disappointed by this recipe.

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Good and simple recipe but I thought it was missing some key ingredients. When I saw Mario Batali's name next to the recipe on the Google page, I fully expected to see chicken livers in this recipe. Also, minced carrot to accompany the celery and onion go a long way. Red wine is a necessity in a Ragu Bolognese. Other than that, the recipe is great.

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Need some help with this recipe: when trying to sweat the meat, i get way too much water coming out of the beef. Which means that the meat starts boiling instead of sweating and theres no caramelizing to the bottom of the pan..... Ive watched the youtube video and Mario gets no water at all it seems and the meat is well scorched to the bottom. I can't seem to get that effect.... Is it a temperature problem, or not using the proper kind of meat ? Or the wrong kind of pan ?

Also the meat seems to break down and get into very small pieces which get overcooked. The youtube video talks about medium to low heat when cooking the meat, but in this recipe it says high heat. So which is it ?

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Followed the recipe to the letter. Best bolognese ever!

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I've hunted down lots of Bolognese recipes and this one is by far the best. You need to cook it properly though.

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Easy is an understatement - turned out amazing, and now waiting to put the fresh fettuccine in the boiling water just before we are ready to eat. The last 10 minutes of cooking time I put together a Zabaglione over blueberries to round out this Italian meal.