-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 4
Showing 1-4 of 4
Sort by:
SELECT
By Ncladybyrd63
Haw River, NC
on October 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Family favorite. Sunday meal that will bring everyone running!!!!
By ckw1
Tempe, AZ
on March 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is incredible! The flavors that build from the long duration of cooking are incredible. It does not have a big list of ingredients, but has HUGE flavor. This is a keeper recipe, and one to 'wow' the guests. Thanks Gabriele!
By ncfam1
on March 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
perfect authentic italian taste
By plmezzano1127
Bloomingdale, IL
on December 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is reminesant of how my Italian Grandfather use to make gravy (ragu. If you can get Pamodoro Passnate use it. I can see where it would make all the difference. If I could not find this I would use tomato puree, I just don't think crushed tomatoes would make it thick enough. Also you can also use flank steak to make the Braciole also. Would be very good. I also added garlic to the ragu, but that is me. All in all this recipe is excellent. Take you time and let this cook as long as they say to, even longer, is fine.