This pasta sauce is packed full of flavour. Once you make this recipe, it will become a firm favourite. It takes a little while to make, but it's so worth it. Enjoy over your favourite pasta.
When I did the recipe I didn't really think about the ratio of nutmeg to basil in the ingedients. But the first bite I took I thought to myself. "Uhhhh, Christmas Bolognese?" I think that it should be 1 1/2 tsp of dried basil and a pinch of nutmeg. I would also suggest using a cheese grater to shred the carrot. Also the recipe needs to be more specific about what type of ham you should use. It says slices so I guess bacon maybe? No, I wouldn't use american bacon for a classic italian pasta sauce. I would used thinly sliced cured italian ham, more commonly referred to as prosciutto. I give only two stars because they need to tweak the proportions of the recipe and be more specific as to how much and what kind of ham to use. - 04 Nov 2003 (Review from Allrecipes US | Canada)
I have been looking for a quick and delicious Bolognese sauce and this is definately it. I could have ate the whole pot myself. - 04 Apr 2002 (Review from Allrecipes US | Canada)
You might as well simply chop up some carrots, boil some pasta, then throw the carrots on top. This recipe should be called Dad's Carrot Meat Sauce. Yep, doublecheck those ingredients, and then do a double take: There are SEVEN carrots in this recipe. Four big thumbs-down from the family. - 05 Oct 2002 (Review from Allrecipes US | Canada)