Comments on: Pastor Ryan’s Bolognese Sauce

By: Susan

Susan — Sun, 11 Feb 2018 02:14:33 +0000

I love this recipe! So good!

By: Deanna F

Deanna F — Fri, 17 Jan 2014 18:36:48 +0000

This was my first attempt at making my own sauce (with homemade spaghetti noodles too). Very tasty!

By: bibliophile42

bibliophile42 — Sun, 05 Aug 2012 17:25:03 +0000

Absolutely wonderful! I’ve made it a dozen times and it’s my go-to pasta sauce recipe. I sometimes substitute Italian sausage for some or all of the ground beef. This is also the sauce I use when I make homemade lasagna. I make homemade noodles (see Pastor Ryan recipe if you’ve never made them before – super easy), roll out the sheets of pasta, and layer the raw noodles with this sauce and whatever chopped vegetables I have on hand. Carrots, zucchini, yellow squash, spinach, eggplant, even broccoli once. I smear ricotta cheese mixed with egg on the noodles before putting them in the pan. Top it all with some mozzarella and bake!

By: Sarah

Sarah — Tue, 06 Dec 2011 03:55:27 +0000

This was so delicious! I used new york style italian sausage from a local butcher instead of ground beef, but otherwise followed the recipe exactly! So so good

By: KaraInOz

KaraInOz — Sat, 24 Sep 2011 18:26:06 +0000

This is a wonderful sauce. I don’t need any pasta, just gimme a spoon!
I used fresh tomatoes, as it seems like I have an abundance of them right now, and simmered for about 2 hours. They broke down perfectly, and the meat is incredibly tender. The whole thing is delicious!

By: OhSweetJenny

OhSweetJenny — Mon, 09 May 2011 22:05:31 +0000

Very good recipe; I’ve made it exactly as written, and also sometimes with variation. For instance, once or twice didn’t have red wine that I was willing to use, so used beer: came out awesome (had a great flavor for making a Sloppy Joe- type sandwiches with the leftovers). I’ve also subsituted half of the ground beef with ground Italian sausage at times.

By: ilovetocook!

ilovetocook! — Wed, 05 Jan 2011 04:27:27 +0000

my new go to pasta sauce. used lean ground turkey and added a bay leaf. froze a portion and it was even tastier!

By: deathbychocolate

deathbychocolate — Wed, 13 Oct 2010 21:05:32 +0000

My first time too for using red wine in sauce and I think it made all the difference in this amazing recipe. I know better now. Unbelievably good.

By: stripytail

stripytail — Wed, 13 Oct 2010 20:37:42 +0000

This was the first time I used wine in sauce, and from now on, there will always be red wine in my sauce. So. Good.

By: foxieroxie

foxieroxie — Thu, 19 Aug 2010 22:14:00 +0000

foxieroxie reviewed on 8.19.2010

This dish was fantastic – Though I made modifications of my own, Pastor Ryan’s base ingredients and quantities (and especially the process for introducing the ingredients gradually) made for a great dish that I will definitely make again.

My modifications: I used ground low-fat turkey instead of beef, added two chopped celery stalks, and simmered with 3 bay leaves and 5 red chiles for a little kick (remove before serving). I may have added a touch more basil & oregano too – I used fresh and so I had to compensate with more than just 2 TBS each for taste.

My Personal Preference Tip: While the sauce was simmering over 2 hours, I skimmed off the thinner liquid separating and rising to the top -I don’t care for the “watery” sauce that separates and accumulates at the bottom of my pasta bowl. Hence, I also drained the whole tomatoes instead of using their juice (is is not specified in this recipe but most call for the juice); I substituted the juice with tomato sauce half the amount (also for a little more flavor since the Turkey meat is not as robust) .