Ratings5 out of 53,682 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesCBaker6 years agoThis is one of the most amazingly delicious recipes. We didn't use any cream at all...swapped in a pound of sliced mushrooms for the ground beef and used spicy rather than sweet sausage. To further lighten the dish up we served it over roasted cauliflower (roasted at 400, tossed lightly in olive oil and sprinkled with kosher salt in a cast iron skillet) rather than pasta. Words cannot express how much my family loves this dish.Patricia Garcia6 years agojust a tip: use the widest-bottomed pot you have, to greatly reduce the time it takes to reduce all the liquids, ie: wine, beef broth, mushroom liquids; as in the recipe.Patricia Garcia6 years agoIt is not a true Bolognese without a bit of nutmeg...it is heavenly!anne6 years agoGiven that onion, carrot and celery take dif...
