Food journalist and author Mark Bittman retooled classic bolognese sauce giving it less meat, more flavor, and the same luxurious
creaminess as the traditional version.
"This smells incredible as it cooks, with a deep, earthy, mushroomy fragrance," praises Executive Food Editor Ann Taylor Pittman. "And the flavor lives up to the promise of the aroma."
View Recipe: Mushroom Bolognese