15 Reviews

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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LizP June 02, 2008

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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Akikobay September 07, 2009

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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CIndytc July 01, 2009

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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Jennifer Nickels October 06, 2008

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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Caitydid January 08, 2008

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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sarahj January 03, 2005

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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William (Uncle Bill) Anatooskin April 04, 2004

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

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Kimke November 26, 2003

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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Dr. Jenny October 17, 2010

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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biszeemom September 25, 2010
ragu bolognese