I was quite pleasantly surprised by this recipe. The reviews were very mixed and I was not sure how it was going to turn out. It was actually very good. I used four gloves of garlic, and added nutmeg and cayenne pepper. I used 1 oz of porcini mushrooms and only 8 oz portabella mushrooms. I served it mini penne. The sauce was even better the next day. My very picky husband gave it a thumbs up!
The basic recipe was good, but I think it needed a few tweaks. First, I added some chopped carrots, and some extra salt. I also added about a teaspoon of nutmeg and a half teaspoon of cayenne. The next time I make this, I will use half and half instead of milk, the calorie difference is minute.
I was disappointed by this sauce, very bland, the texture wasn't that of a true bolognese, likely needed a lot more time to simmer, I used an immersion blender to make it appear more like a bolognese which helped. Had to add red pepper flakes at the table for a bit of zing. Maybe it will improve with age.
This had a good taste though the texture was off because I chopped the mushrooms in the food processor and they ended up being very fine. Either blend the mushrooms so they are completely smooth, or chop them by hand so they are chunkier. I used a full pound of pork and replaced the whole tomatoes with tomato sauce. I also mixed about 2-3 dried parsley in the sauce at the end rather than the fresh.
I had much higher expectations for this recipe. Although it has a very meaty texture from the mushrooms, I agree with the others who felt it was bland. I will not be making this again without reworking it significantly.
This was good, but not as great as I had hoped it would be. It was definitely hearty and meaty, but I thought it could use some of the other flavors traditionally found in bolognese. I think I'll try it again adding carrots, celery and nutmeg.
OMG! I made this for lunch when I was home one day. Happened to have everything either in the freezer or leftover from the holidays excpet the pork. Made it completely vegetarian - no beef or pork. Wine - Chardonnay box that I use for cooking. Used Barilla Plus boxtie pasta. What a lunch treat. Will definitely make again.Is probably excellent with the pork too! Highly recommend! And it made the house smell spectacular!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.