Tagliatelle Bolognese
Show: Tyler's UltimateEpisode: Ultimate Winter Comfort Food
Rate This RecipeRead users' reviews (98)
- Recipe categories: Meat, Bacon, Dairy, Pork, Beef, Pasta, Cheese,
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- ratings & reviews(98)
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Average Rating:
Total Reviews: 98
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By kmbrust_3341996
Pennsauken, NJ
on April 20, 2012
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Love this recipe. Not sure how it could get bad reviews. I make it all of the time and it ALWAYS turns out great. My boyfriend LOVES it...he asks for it all of the time!
By gsxr4kath_11408347
Bethpage, NY
on February 29, 2012
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Tyler really hit this one out of the park! This is my "go to" recipe whenever I need to make something elegant for guests and I am pressed for time. Don't skimp on the porcini mushrooms. It's worth the extra $$, it makes a big difference, in my opinion, on the taste of the sauce. I'm a tad confused over the bad reviews on this recipe because it is always a hit when I serve it to guests.
By FyeTsukishiro
Mexico
on February 23, 2012
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Heaven on a plate! My brothers just love this recipe, thank you Tyler!!
By Chef #1214663
on January 25, 2012
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I've tried this recipe twice, disappointed both times. Very "soupy" and flavorless. I'll stick with my aunt's Napoli recipes. Do love the dollop of ricotta - seasoned mine with pepper and oregano as auntie calls for in her lasagne recipe.
By jovanna_2562938
Long Island, NY
on October 09, 2011
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I've made this recipe many winters now, and once again, tomorrow I plan to make this again--but this time using boneless beef short ribs. I will follow the recipe as is and just substitute this meat in place of ground meat. It should cook tender and break up into a nice ragu to pour over our whole wheat choice of pastas. I also like to use just 1 oz. of porcini b/c they are quite strong and I feel they overpower the taste if you overdo it. Just remember to cut back the milk and wine to ONE cup each, and you're good to go.
By babyluvmonkey
Washington, UT
on July 15, 2011
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Instead of the suggested meats, I used Italian sausage and bratwurst.. may sound strange but the result was amazing.. I also sauteed a whole red pepper chopped very finely in butter to give it a sweeter edge. At the lat 15 minutes of simmering I added the pasta to cook with the sauce. Amazing! My family not only raved but had seconds. I finished the dish with hand shredded fresh basil and grated Romano. DELISH!!!!!
By StylishNihilist
on July 02, 2011
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Very tasty, I added some left over red capsicum and beef stock (just to add more savoury flavor due to said capsicum! 5*
By Maggieme45
on March 06, 2011
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This sauce is absolutely delicious! It didn't last long at my house...a new family fav
By Chemicalmarty
emilia romagna
on March 01, 2011
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in italian recipe, we don't serving with ricotta cheese! ; but the recipe is very good!
By seattlemeema
Seattle
on December 29, 2010
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This was a wonderful winter supper dish! The meat sauce was smooth and thick. I would increase the pancetta as I thought this gave the sauce a special dimension. However, it served much more than the 4-6 servings noted. I doubled it for a family of 15 (5 children eaters and had almost half left.