Quick Bolognese

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Great bolognese! I used fresh portabellas - 2 whole caps, instead of dried porchinis (due to availability and it still turned out great, but I'm not sure what we missed without the porchini juice. The only other problem I had, and maybe I just missed it, is that I didn't see how much pasta to use anywhere! I ended up making too much, but I could compensate with serving for my dinner party - make sure you include the broth!! For a high quality dinner at home, I highly recommend this recipe!

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As soon as I saw thi s recipe in the magazine, I knew I would try it, with the fresh Papardelle too. I didn't do a great job on the pasta as I did not roll it thin enough so it came out a little chewy and thick (my family actually loved it - I was not thrilled with the pasta texture.

I had to make minor changes to the sauce for what I had on hand. I used a pound of meatloaf mix (pork, beef, veal - that made the meat part easy, and I had to use red wine, and beef stock as that was what I had available. I also added a couple of tablespoons of tomato paste to this. I had to omit the mushrooms. But that's what I love about this recipe - everyone made it slightly differently and still everyone raves! It was so good, I couldn't stop tasting it before dinner. I love it. I think its fabulous with big fat pasta like papardelle (I will make it correctly next time, and the ricotta dollop on top, although completely optional, made it extra delicous too. I can't wait to make this again. This would be great for company.

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I made some changes based on personal preferences, most notably using hot Italian sausage, but no drastic changes, and we really loved this.

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I found this in the Food Network Magazine and made the pappardelle with it. It was extremely easy and very flavorful. I did substitute the meat with a "meatloaf mix" of pork, veal and beef as my market was out of individual packages of ground veal at the time. It was easy and delicious and I may end up making pasta more often with this recipe. Yummy!

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I modified this dish with what I had in the pantry - used beef stock and ground round, added a bit more of the tomato puree and parsley. Used long thin lasagna type pasta noodles which were perfect.
It's a keeper - my family loved it!

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I'm not sure what the original would taste like, but I did make some substitutions:
-Ground chicken instead of pork/veal
-Dried rosemary instead of fresh
-Normal white mushrooms that were on sale, instead of porcini
-Didn't use the pasta water
-Extra extra onions and garlic
-A little less oil
-Whole Foods organic marinara
-Lots of crushed red pepper

This recipe came out AWESOME! And it was so easy. I didn't make it exactly how he said, but improvised a little...and it was still really delicious. I've never had "good" bolognese, so I'm not sure what it's supposed to taste like exactly...BUT, if you're not an Italian food connoisseur, then this is a great meal. My partner and I both ate two huge helpings.

The good chicken stock and the gourmet Parmesan are definitely worth the extra few dollars.

Next time, I might try the ricotta that others suggested...and more veggies in the sauce (green pepper maybe?

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I just saw this recipe on the web, it leaves out the ricotta cheese.
Jo Foster

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Great taste, especially the second day! I used criminis,because that's all the store had. The only pappardelle I could find was an organic brand, a little pricey but worth it. The ricotta (whole milk is a must, even if it comes from a container.I will definitely keep this!

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It's not the true, slow-cooked Bolognese...but it sure is yummy! A great, quick recipe, this sauce is a nice addition to my weeknight repertoire. I also slightly increased the amount of tomatoes.

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It looks like pappardelle