"What a let down. The video I guess was a great sell job. It was a lot of work to hunt down the right mushroom but I like fallowing a recipe exactly the first time I make anything. I love sauces, but this was a big disappointment. It didn't taste much better then mushrooms soup out of the can. I think because he doesn't really saute them unti"

"This was very good and I have tried many. For those of you freaking out about the cinnamon, it's actually dates back to the 18th century when the roots of the dish was spiced beef with cinnamon and pepper. The recipe sanctioned by the city of Balonia Italy, in 1982 dose not mention this but then again, its not supposed to contain garlic or olive"

"This is by far the best Bolognese recipe I have ever seen...and I am Italian! What Anne did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top o"

"This is by far the best Bolognese recipe I have ever seen⬦ and I am Italian! What Ann did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top o"

"This is by far the best Bolognese recipe I have ever seen& and I am Italian! What Ann did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top of "

"Two words: Fig Newton.

I like the crust, the paste, the presentation, but all and all the crust with the figs really dose remind me of that cookie. I would keep the glaze, I think this is classic and an important part of the recipe and brings a different flavor to the party. I think next time I might try a different filling, but got me to try ""

"Sadly, these are nothing like a peppermint patty. These are cloyingly sweet and sort of hard. The reason is, they need a base of something neutral to hold the sugar and extract. I tried other ones on the internet that use mashed potatoes and to my surprise they are great. More importantly, the texture is more similar to that peppermint patty w""

"This is not a true Bolognese its a tomato sauce with ground beef. Works as a sauce but lacks depth of flavor.

A true Bolognese is not any harder then what she did, only it needs to simmer for 3 to 4 hours for the flavor to develop. Just like her Company Pot Roast or Boeuf Bourguignon some things take time.

I am not sure why she always ""