COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

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.

Not a member?

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.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 5

Showing 1-5 of 5

Sort by:

Newest
  • on August 08, 2013

    Flag

    Excellent recipe. I cut the recipe in half, no liver, no pancetta. I used a combination of veal and beef. This is my favorite pasta sauce. I do think the ground veal is important. The milk also gives it a mellow flavor. I've made this several times and sometimes I use dried crushed rosemary when I don't have fresh.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 08, 2011

    Flag

    Awesome - have made this so many times I can't even count...even with the chicken livers. This double batch really makes 4 for my family. About to make it again - can't wait - it is so ridiulously easy to defrost and make dinner with. YUM!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 02, 2011

    Flag

    Just finished the sauce. Reminds me very much of the flavors we experienced in Italy. Easy to prepare. The hardest part for us was finding the veal. This is my 1st time cooking with veal. Has a bit of a gamey taste, not bad, just different. Looking forward to tasting on pasta with a bit of fresh grated parm. I didn't add chicken livers. I figured the veal would be plenty of a stretch for my family's taste buds for 1 meal. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 01, 2011

    Flag

    Whoa. This is terrific. We just defrosted and used the second batch over spaghetti. It's so good you'll find it hard to believe you made it. Omitted the chicken livers because I hate them more than anyone can hate anything at all. Otherwise I pretty much followed the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 03, 2011

    Flag

    I have made this sauce about 5 times now. It is fabulous. I do not add the chicken livers and have also made slight modifications to accommodate what I did or did not have in the pantry at the moment. It always turns out wonderfully. One short cut you should not make- do not substitute any other meat for the ground veal. The veal is a must. I tried subbing ground pork and it was the only time I did not like the sauce. Excellent sauce, excellent over fresh pasta. I could eat this every night. The little hint of clove I think is what makes it almost addictive in flavor. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.