I learned this recipe from an Italian chef in Florence. It is a wonderful meat sauce of minced beef and pork, originally served over a homemade ricotta and brinjal (eggplant) ravioli. It's great over spaghetti and fettuccini as well!
I followed the recipe exactly and our family really enjoyed it. Would like to try it with some garlic and fresh basil next time. - 18 Sep 2009 (Review from Allrecipes US | Canada)
It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before you cook, to ease up on the prep time. - 11 Mar 2010 (Review from Allrecipes US | Canada)
In the end, we liked this sauce but it needed a little help. Because of the confusion in the ingredients I had to make some changes. The ingredients call for red wine vinegar, but the directions say to add the red wine. Hmm, I chose to go with the vinegar but used half the amount. I was worried about the acidity of the tomatoes and the vinegar so I added two large bay leaves at the start of the simmering time. After an hour of simmering, I tasted and the sauce needed a boost so I added 2 cloves of minced garlic. With these few changes, it was an excellent sauce. I do wonder what the submitter intended..vinegar or wine? addendum: I see that the ingredient list has been corrected to include red wine instead of red wine vinegar, which was listed in the original ingredient list. I made it again, and again I added the fresh garlic, it just seems to be missing it! - 06 Aug 2012 (Review from Allrecipes US | Canada)