About this recipe: Not your traditional bolognese with mince but a healthier alternative. Try it and see what you think!
With the good reviews, I had to try this recipe for myself. I was disappointed by the bland taste of this. A pinch of oregano and basil is not enough to flavor all the tomatoes, paste, and sauce. Like others I upped the oregano and basil. I added fresh ground pepper, salt, a bay leaf, and fresh basil. This also has a strong tomato paste taste. Maybe half the can would do. I finally had to add some beef stock to this to get the thumbs up from everybody. - 27 Jun 2005 (Review from Allrecipes US | Canada)
Frank is on the right track, a "gastric" of equall parts of balsamic vinegar and sugar to the ratio of 1 teaspn. per cup of sauce will cut the acidity of the tomatoes involved, and decrease cooking time. Yum! - 05 Mar 2001 (Review from Allrecipes US | Canada)
As is not close to a 5 star. make a few changes and it could well be a five star recipe. Something I learned from the Italian wife of my brother, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used only freash herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them. - 16 Nov 2009 (Review from Allrecipes US | Canada)