Ragù Alla Bolognese with Fettuccine
This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
Excellent recipe. A few tweeks - used ground turkey instead of the veal and 24 oz of San Marzo crushed tomatoes. Also, used 2% milk (that's what we drink) and it turned out great. This makes a lot of sauce so count on leftovers or cook for a big crowd.
Delicious! Don't be scared off by the simmer time- although I am sure it tastes better if it simmers longer, I shortened it all significantly and it was still great. Just so long as you totally brown the meat until you get some crispy bits before adding the other ingredients, the shorter simmer times were ok. Some other adjustments: Added 3 cloves crushed garlic and one chopped red pepper to the onion mix, added a tsp of italian seasoning and a tsp sugar once the tomatos were added, and used beer instead of cooking wine (easy substitute in most recipes).
Obviously, this is not a week night meal because of all the simmering time, but well worth the effort on a Sunday. I have also used all grass-fed ground beef (also worth the extra cost at Whole Foods) and red wine instead of white (because that's what I had open) and the results were great. A definite go-to Bolognese recipe!
This was outstanding. I only made three minor changes. I added some minced garlic, used fresh whole wheat fettucini from Whole Foods (so worth the cost!), and added some diced tomatoes (I drained them) b/c I like chunks of tomatoes in my sauce. We added some fresh basil as a garnish and it was delicious. This will be one of my go-to sauces.
This was so good, I had plenty for leftovers the next night too, the whole family loved it. Served with a red leaf salad with cucumber and avocado. Will def. make again!
I've been making this since it was first printed in October 2002- it is our family's favorite bolognese recipe and I come back to it time and time again. We're Italian so we take our pasta seriously, and this just couldn't be better!!!
YUM! This was so good. I made a few minor tweaks: I added garlic to the vegetable trio. I don't eat veal so I used an equal mix of ground pork and ground round. I used tomato sauce in lieu of puree as I couldn't find puree. I also did not have whole milk on hand so mixed 1% milk with heavy cream (3/4 to 1/4) and it worked well. I prefer paparadelle noodles ... and this was a perfect sauce for that! A keeper ... will definitely make again.
This was really delicious! I will confess that I left out the celery as we are not big fans of cooked celery, but followed the recipe otherwise. This will become a regular at our house for sure!
Ok, here's the deal: I started making this and realized I did not have whole milk (we drink 1%) so I used 1/2 cup 1% milk and 1/2 cup light cream, as I had that in the fridge and I figured (hoped) that the fat calories would even out between them. The recipe turned out FANTASTIC.....it is probably the best sauce I've eaten (and I grew up in an Italian family). I made it a second time and used 1 cup whole milk as the recipe called for and the result was really rather average/nothing to write home about. I will use 1% mile/light cream combination from now on - realize it's probably no longer "light" when made this way, but since we don't eat it every day, why not? It really is an outstanding recipe when made in this manner.
I have been using Cooking Light recipes to make Sunday dinners for me and my husband for almost 3 years, and while we've had some delicious meals, this is the first time I've been compelled to write a review. This sauce is DELICIOUS. We followed the recipe exactly and were rewarded with a decadent, almost buttery, sauce, which we ate with spaghetti squash. It is almost impossible to believe this is a "healthy" recipe. We will definitely be making this again - a double batch (it's a labor of love)! I can't wait to experience this sauce with real pasta.
I double the recipe and freeze it in meal-size portions. I have made it so many times that it has become the go-to meal when we're hungry for something hearty and delicious.
Really fantastic the first night, leftovers were just OK. Next time, I will just cook up extra sauce, then pour over a fresh batch of pasta for leftovers (rather than mixing all together and then reheating).
I'm practically licking my bowl as I eat this dish. My boyfriend and I made this last night - and it is one of those simple but great tasting recipes. A few changes...we used ground lamb instead of the veal and didn't have nutmeg on hand so we skipped that. Also, we didn't' have whole milk either, but used 1/2 cup 1% and 1/2 cup heavy cream. I figured fat/calories wise it might equal out. Will make again, but next time on a weekend! Too much time for a weeknight meal.
Wow, this sauce is phenomenal! I followed the recipe exactly as written and wouldn't change a thing the next time I make it...and there will be many next times. I made the sauce early in the day and let it simmmer for several hours and then rest, and I think that was the key in helping the flavors to develop. Hubby went back for thirds (!) and then started eating the sauce directly out of the pan, declaring, "This stuff is addictive!" I served it with mafaldine pasta (like fettucine with lasagna-type ribbons) that I cooked until al dente and then added to the sauce to cook for a bit, so the noodles were all deliciously coated. I would even go so far as to say that this sauce beats many that I've had in restaurants. Deee-lish!
This is the "real deal". I would serve it to guests. It actually tastes better the next day and the leftover sauce, if there is any, can be frozen for another time.
This sauce was delicious and I would make it again in a heartbeat. because of dietary restrictions, I made it with beef and turkey instead of the trio of meats. I served the sauce with fresh pasta and crunchy bread on the side so we could sop up every last bit of sauce. It takes a little time, and don't rush it, but it's great for a weekend meal or when you have company coming. Simple but impressive.
I made this recipe when it first came out. I've tried others but it's still my go to recipe for bolognese. I'm glad I could find it online.
I used just ground beef and 2% milk. This was wonderful! There were no leftovers for lunch the next day and that usually never happens at our house. I served with parmesan crusted zucchini. I will be adding this to my favorites.
This bolognese has potential, but needs a little tweaking. For my first attempt, I used equal parts ground beef and ground pork (omitting the veal), 14 ounces of crushed tomatoes and a few tablespoons of tomato paste (in lieu of the puree), and beef stock (instead of chicken stock). I added two crushed garlic cloves, red pepper flakes, and fresh basil, which definitely gave the sauce more depth. I agree that the nutmeg and milk are musts! If I make again, I will start the pan with pancetta, bacon or sausage. I plan to serve over creamy polenta.
Very good. Definitely a keeper. With the exception of the length of cooking time this is a very easy recipe that delivers great flavor. Because of what I had on hand I made several changes: Added garlic and little fresh oregano to onion mixture; used one Italian hot sausage and one Italian sweet sausage (8 oz total);used red wine; used beef broth, tomato sauce and 1% milk -- even with these changes this was a wonderful sauce. Will definitely make again. This is my 'go to' red pasta sauce.
A WINNER! In spite of the preparation and cook time (it was a total of four hours for me for prep/cook), this is a GREAT recipe. this is the first time i ever used nutmeg and it is an essential ingredient! i even gave some to my boss and she said it tasted like a gourmet pasta which was the biggest compliment. the unfortunate part: i thought i made enough to last for a few days but finished it in two nights.