About this recipe: An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh italian basil for the dried Italian basil in this recipe.
This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat. When they were soft, I added the pork, beef and garlic. Then I followed it exactly as it was. I remember watching Emeril on the Food Network and he always fried his "mirepoix" (celery, onion and carrots) when he made his sauces and it really made the flavour much better. Very tasty recipe. - 02 Jun 2008 (Review from Allrecipes US | Canada)
This is an EXCELLENT recipe. I have made it a number of times both for my family and for dinner parties. I have gotten rave reviews each time I have made it, and there is rarely any left. Even my picky husband loves it. I brown the bacon first and then remove the bacon from the pan leaving the grease behind to saute the onions in. I found that when cooking the bacon and onions together, as suggested in the recipe, the bacon never really browns and is kind of soggy and rubbery from all the liquid the onions create while cooking. I also double the amount of tomato sauce for a little runnier sauce. I cook the sauce in a crockpot on low setting for the afternoon instead of in a saucepan on the stove. Great recipe, we really love it! - 15 Dec 2003 (Review from Allrecipes US | Canada)
This is just your basic, everyday bolognese sauce. I only see one problem with this recipe... dried herbs. If you're going to use herbs, do it right and use fresh. They have about five times more flavor than their dried brethren and they don't stay in your spice rack for five-six years at a stretch. I would probably also triple the amount of garlic in the recipe. - 13 Dec 2005 (Review from Allrecipes US | Canada)