Martha's traditional Bolognese sauce recipe calls for. It's not as heavily based on tomatoes as typical Italian-American meat sauces, in fact the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
All you knuckleheads who have given this a bad rating - it’s because you don’t know how to COOK! You say you followed the recipe but nooooo you didn’t. You f****d it up somewhere.
I’ve made it numerous times and it always come out delicious. lololol
Rating: 5 stars
I have followed this to the "T" a number of times. It is the most delicious Bolognese ever. My husband is a big fan of Bolognese, and says it is the best he has ever had. It is something that with patience, you will be rewarded for. It is thick, rich and full of flavor. For those that mentioned it was too watery, I wonder if possibly while simmering the lid was left on (fully covered?) The instructions say to simmer 'partially covered'. I always leave a 1-2 inch opening (lid partially off to the side.) It allows the liquid to evaporate, resulting in a thick and rich sauce.
Rating: 5 stars
If you are patient for a low simmering classic, this is it. If you are impatient about making an immediate masterpiece, watery slop, you've come to the wrong recipe. I followed this to the T and it reduced down to the most luscious reduction of imbedded flavors -- and will be used atop stuffed shells and the rest reserved for a Tagliatelle Parmesan. Previous commentors are ....boneheads -- NO recipe is perfect. If you can't cook, face facts. Cooking is an art more than a science. Love you Martha!
Rating: 1 stars
Someone says the 6 cups chicken broth is an error, while I just ruined a pot of this (even after 3.5 hrs simmering) since it is so watered down now lacking a good tomato flavor. Added the rest of the tomato paste did not help.
I added 4 cups chicken stock and I hope it reduces because it is so runny!!!
It says to add 6?
Is this correct?
Adding 6 -7 cups of chicken stock can't be correct! This needs to be corrected
This is a very good authentic and basic recipe. I would advise to make sure you finely chop the onions, carrots and celery. I did a small to medium chop and even after hours of simmering I could still identify carrot rounds and celery bits. I think these ingredients are supposed to meld into the sauce. I did not use any chicken broth because I thought that would make it much too thin. I can't understand how they came up with 6 cups of broth.
Please advise: Step 3, last sentence is incomplete. "Season with 1..." what? Many thanks!