ragu bolognese

A very good and authentic bolognese. It is amazing how many bolognese recipes are out there without the milk. That is not bolognese....that is meat sauce. This has the milk and it makes such a difference! I added a pinch of sugar to cut the acidity of the wine and the tomato. I also added a 14oz can of petite diced tomatoes, for a little chunkiness. The pancetta makes the dish.

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This is a great recipe. We also believe that bolognese needs dairy and are glad that we included this. The one addition we made was to add about a half cup of parmesan during the last 30 minutes of simmering. Based upon the other reviews, we increased the pancetta and used a little bit of extra basil from the garden. I'd love to tell you how this held up in the freezer, but it doesn't look like it'll make it there. Thanks, Chia.

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Followed the recipe exactly and it was fabulous...I did let it simmer on the stove for 4 hours slowly and it was perfect...

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Very, very good! Thick and hearty, full of fabulous distinctive flavors. Because I have a big family I added more beef and pork. I did not use veal at all, subbing the beef and pork instead. Had to add more tomatoes due to the extra meat but otherwise followed the recipe as written. I might reduce the wine to 1/2 cup next time or perhaps choose a different brand. It seemed a bit overpowering to me and my family. Will compensate, of course, with other liquid. FABULOUS!!! Thanks for sharing!

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I loved this sauce. I omitted the celery. I also used sausage instead of pork and omitted the veal. I added cream and cooked penne with the sauce so I ended up adding more beef stock as well. I will make this all the time, the whole family loved it.

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For Christmas I recieved some trafilata al bronzo(HUGE penne) from Partina(AR) Italy. I needed some huge sauce to go with and found this 5++++++ recipe.authentic rich and truly not hard to make. Put on some Bocelli, drink a little wine and enjoy the aroma therapy of a fab. sauce. My DH took leftovers. Thanks!

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Hello Chia; Made this Ragu Bolognese yesterday. I used red dry wine, added one 10 ounce can of mushroom bits & pieces, and the rest was as per your recipe. An absolutely delighful sauce. Prepared Penne Rigatti, Spinach Linguini and it went so well. I will freeze some and have another meal tonight, so good. Thanks for sharing and it is Number One on my list of Sauces. "Uncle Bill"

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This was incredible. We Loved it. The flavor seemed very authentic. Definately a keeper!

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This was a nice bolognese sauce, albeit a little labor intensive. I had to sub bacon for pancetta as mine had expired and this seemed to work fine. Went nice over penne. Thanks!

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This recipe is a good start, however I found that I needed to add some tomato paste (the sauce looked more like a thin beef stew before this) and will probably add more next time. I also added 1/2 cup of cream for the last 20 minutes of cooking. The sauce had a great flavor, but I wanted more tomato in the sauce.

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labour intensive, but very well worth it. Everyone loved it. I used equal amounts of pork, veal and beef.

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This is wonderful!!! I changed the veges to add to the carrot; mushrooms, zuchinni, red capsicum and used a food processor to get it all chopped down and then instead of veal and pork mince I had only 1 polish sausage so I took the casings off that. Followed the recipe except I put it in my slow cooker for the 2 hrs cause my frypan didnt have a lid. So lovely with parmesan and garlic bread. Thanks heaps

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My family had been requesting a bolognese-style dish and, happily, I chose this one. They just devoured it! Because my tastebuds happen to be extremely partial to 'red' sauces, I had planned to rate it based on their opinions only. As it turned out, though, even I enjoyed this a lot! 6 T. sounded like a bunch of basil, but I'm so glad I didn't skimp because it was the perfect amount. The little bits of pancetta were the best part, and I may increase that some next time. Thanks for sharing this excellent recipe, chia!

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Very yummy. I made a few changes. My grocery store is very unpredictable and I couldn't get ground pork this week so I used turkey. I didn't use pancetta but I did use some chicken fat (shmaltz) to cook the veggies in. I also added some chicken liver to the mix (we had chicken the night b4 and I am use to adding this to my Bolognese anyway). I used Cento brand whole plum tomatoes since they are my favorite and just broke them apart with my hands as I dropped them in. I also used fresh herbs from my garden and lots of them and one large onion rather than the 2. I made this Sunday and then placed it in the fridge for Tuesday's dinner. Not b4 a taste tho, and I was very happy with that taste. We enjoyed the meal tho next time I think I will serve it the day I make it. Some sauces are better fresh others better after sitting. I think this (as most of this type) is better fresh. I now have the leftover sauce (enough for another full meal) in the freezer. I love a sauce like this over some wilted escarole but served with Penne as well. I'll be making this again. It was wonderful. Thanks for posting it.

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1 word: FANTASTIC!

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