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|Calories340Calories from Fat50|
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|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hendrik Da Finger 3 months ago
This is very close to the traditional recipe, but I don‘t quite understand why you left out all the juicy stuff. The Original adds a dry white wine and beef stock. After nearly 3 Hours of cooking you will need that extra water in the sauce. And as the wine is key to the taste of the beef, you should not forget this :) The original recipe of the Accademia Italiana Della Cucina by the way uses fresh tagliatelle instead of pasta secca. Try that or use the Sauce for a Lasagne al forno. It‘s a different world :) You should also add half a glass of Mill at the end to nutralize the acid of the tomatoes.
Geetika Washington 7 months ago
very simple to cook and perfect taste.
Thomas B. 10 months ago
great. i liked the flavors in it and not heavy on the sauce
Kate 2 years ago
I'd recommend a little more seasoning, but otherwise it was really good.
David Manclark 2 years ago
deliciously tasty. I will definitely make it again
Heather 2 years ago
Terrific! I followed the recipe exactly and it was enjoyed by everyone in our house.
Tiffany B. 2 years ago
Perfect. I skipped the oregano and the carrots and used bouillon cubes instead of salt and garlic . A dash of people and Italian seasoning. And it was perfect
M S 2 years ago
Worst recipe I’ve ever used for bolognese. Adding the meat, tomatoes and water at the same time turns this into a stew that has to be cooked down for hours. I would NOT recommend this.
Zenas L. 2 years ago
Fantastic dish my partner and son wolved it down
Owen S. 2 years ago
Would make it again!