"This is a great tasting sauce. Didn't have issues with salt or wine. 4 stars because it tastes and smells just like chili, which is not bolognese. Honestly could just add chili powder to this and you'd have an excellent chili. Sounds cool, but its kind of off putting for a pasta sauce. Thankfully the Parmesan cheese helped make it taste more like pasta bolognese, and less like chili 'n' pasta.

Try Anne's Bucatini All'Amatriciana recipe - quicker and much more of a pasta sauce flavor (aka doesn't taste like chili.

"This is a great tasting sauce. Didn't have issues with salt or wine. 4 stars because it tastes and smells just like chili, which is not bolognese. Honestly could just add chili powder to this and you'd have an excellent chili. Sounds cool, but its kind of off putting for a pasta sauce. Thankfully the Parmesan cheese helped make it taste more like pasta bolognese, and less like chili 'n' pasta.

Try Anne's Bucatini All'Amatriciana recipe - quicker and much more of a pasta sauce flavor (aka doesn't taste like chili).

"Crust was good, apples were good, was easy to make following her instructions, looked just like the video every step of the way. 4 stars because it was far too sugary tasting and not enough caramel-like flavor. Maybe its not suppose to have a caramel-like flavor, and I misinterpreted, but even then, too sugary. I'm normally not the person to shy away from something "too sweet" - but this was.

"One word of caution. Our EVOO on the chicken smoked very badly in the oven at 425. We normally roast at 375 or 400 so that had never happened before. Smoking point of EVOO is 405. Next time we make this I'll leave the skin on the chicken to roast (instead of using olive oil) and then remove the skin before adding the chicken to the veggies. Otherwise, excellent.

And discard chicken must mean make a sandwich, right?