A very delicious and traditional Bolognese recipe. I took a little extra time to actually brown or caramelize the ground meats, adding a bit more depth of flavor. The finely chopped vegetables completely melted into the sauce. This Bolognese was like velvet tossed with fresh spinach tagliatelle. Try not to rush it's preparation and you will be greatly rewarded.

November 2, 2009

I made this for our annual New Year family get-together.  Everyone loved it!  i mixed the sause with tortellini.  It was excellent.

January 23, 2009

This was my first time making a bolognese recipe, and the first recipe I chose out of my F&W magazine.  I made it tonight and my husband told my son he couldn't get it better in a restaurant, and he's dined in some of the finest in NYC and abroad.  The credit goes completely to this well written, easy to follow, delicious recipe.  Even though I didn't have the entire hour to simmer after adding the cream, probably only 15 minutes, it was rich and full of flavor.  Absolutely delicious and very hearty!  I will substitute buffalo meat for regular beef, but otherwise this recipe works perfectly as is.  Thank you F&W! 

December 30, 2008

Very tasty! Love the richness of the sauce

December 30, 2008

This is the best bolognese recipe I have had. I usually tend to dbl the recommended amount of wine, but it's fantastic either way.

December 14, 2008