Ragu Bolognese

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This recipe was as close to an authentic Italian ragu that I've had since going there three years ago. The noodles end-up glazed with sauce with the meat taking center stage, and that's how it should be. I made it with ground beef, ground Italian hot sausage, and freshly sliced deli panchetta, and that combination added many layers of flavor to the dish. I recommend that you stick with the white wine reduction rather than substituting red wine. It keeps the dish delicate if you do so. I also recommend that you use high quality meats since the meat tastes take the foreground in this dish. 1hr 15min of reduction was exactly the right time for my gas stove set to 3/10 heat.

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This recipe has become a popular family request at birthday dinners and family functions! The flavors are bold yet elegant, and the simplicity of the recipe lends itself well to compliments to the chef that are far beyond the effort exerted! Try finishing it off with a little white truffle oil! Mario - Thanks for this wonderful recipe that has served my family well over the years!

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I had to substitute bacon for pancetta, and ground beef for veal, but this was HANDS DOWN the best bolognese that I have ever eaten. I swear that my husband was almost in tears, and so was I. It was a transcendent experience; enlightenment through pasta!

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Just changed from dry white wine to a good red chianti....and changed the milk to light cream....holy cow......for the GODS!

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This is a great dish. I believe that the American palate has been butchered throughout the generations to believing that Italian food is exclusively spaghetti and meatballs or maybe a crummy frozen lasagna from the supermarket. Italian food is so much more! Not every dish is lavished in the San Marzano tomatoes. This is a great example. The tomato paste and white wine add the right amount of acidity that is needed. This is the Italian cooking that made the country's culinary traditions world-famous. It's a shame to see American palate kill that because we simply expect there to be a more tomato presence. I'm confident that without this preconceived notion, not just Americans but the world would appreciate great, rustic Italian cooking for what it is--for its Ragu Bolognese.

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This was a lovely recipe. I admit though, I made a few changes due to availability of the ingredients. I added more carrot and garlic to the recipe. And I could not find veal, so I used extra lean ground beef instead. I allowed the recipe to cook for 2 hours, and the sauce was great served over Dececco penne pasta. This is a keeper. Thank you Mario for another great recipe.

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This recipe is very simple and tastes great. I usually don't grind the pancetta....just put it in the freezer for a few minutes and chop it very fine. I also serve the bolognese over AMERICAN BEAUTY brand egg noodles....take my word for it, this brand of egg noodles makes this bolognese sauce taste even better. I've also found that I put alittle more tomato paste in the sauce than the recipe calls for.

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I am very happy I found this recipe. We thought it was delicicous. I did make a couple of changes though. I don't care for wine, so I used Chicken broth in it's place. I also didn't have a tube of tomato paste, so I used 1 small can. Other than that I made it just as it was written.
We put it over Spaghetti Squash. Oh so yummy.

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I thought this was fantastic. I only made the sauce, not the pasta. The recipe took longer than I thought to prepare as I chopped all the veggies by hand, next time I will use the food processor to speed up the prep time. I use a mixture of beef/veal/pork and thought the sauce came out nice and smooth but with enough liquid to keep the sauce moist. I would make again

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Wonderful bolognese recipe but I added a 16 oz can of chopped Italian tomatoes with juices...felt the paste wasn't tomatoey enough and the recipe kind of thick without it. It's a matter of taste.