Slow-Cooker Bolognese Sauce over Pappardelle Pasta

I made half this recipe for 2 of us and used 2 cans of diced tomatoes (one was fire roasted), drained of course. I also subbed the ground beef with ground pork and ground Italian Turkey Sausage - 8 ounce each. I'm sure this gave it some extra flavor. Followed the recipe from there and it was really good. I added about 1/4 cup of the reserved tomato juice and along with the cream it was perfect consistency. I had 5 ounces of pappardelle and that worked fine and was good added to the sauce which I don't usually do. REALLY good!!

Oh man this was delicious. Made it today during an 18 hr blizzard. Perfect comfort food for a snowy day. Made it according to recipe. Would not change a thing. A definite keeper.

This sauce was only okay. It never firmed up at the end and was too thin. I wasn't overly excited about the flavor either. Something was missing. 

Very tasty, quite possibly the best bolognese I've ever had.

I made this recipe almost to the letter, except I added in some sauteed mushrooms and some sliced black olives, and served it with linguine as my husband likes thinner pasta.

I was very skeptical about the cream at the end but it makes a huge difference; the sauce is creamy and delicious.

For my mirepoix (onion/celery/carrot) in step 1, I had a few chunks of carrot that were larger than the rest, that remained identifiable in the sauce, and they were delicious. Sweet little nuggets. The celery just disappeared into the sauce (but provided delicious flavor). 

10/10, will make again (soon!). 

This recipe made me feel I'd tapped into my inner Italian!  I only had 2 hours, not 6, so I did not use slow cooker.  Like the other reviewers I used a pound of good Italian sausages (ssweet with fennel) for a pound of the beef. Other than that I followed the recipe closely.  Really good. 

Funny that others said better-than-restaurant.  My husband and I said we felt like we'd eaten dinner at a five-star restaurant. This was spectacular, made exactly as is.  Instead of red wine, I used grape juice with a splash of balsamic vinegar.  This is one of the best dishes I've ever made. 

This was so good. Better than Italian restaurants in Naples, FL. I used 1lb of hot Italian sausage in lieu of one of the lbs of burger. Otherwise, made as written. This equals what I've had in fine restaurants, as other reviewer said. Will only make this as my spaghetti from now on. Love the pappardelle noodles. They cost more than regular pasta, but really make it special.

Cooked it except sub 1/2 pound of loose mild Italian sausage in lieu of ground round. Amazing. As good or better than what I have had in authentic high end Italian restaurants. Highly recommend . Served to family & guests. Loved it.