Basic Ragù Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	53%	45%
fat	2%	4%
aromatics	30%	26%
salt	0%	0%
vegetables and beans	34%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

15 g	2 packets unflavored powdered gelatin (1/2 ounce; 15g)
480 g	2 cups (475ml) homemade or store-bought low-sodium broth
45 g	3 tablespoons (45g) unsalted butter
375 g	2 large carrots (about 375g; 12 ounces), peeled and finely minced (see note)
240 g	3 medium celery ribs (about 240g; 8 ounces); finely minced (see note)
480 g	2 medium yellow onions (about 480g; 1 pound), finely minced (see note)
1814 g	4 pounds (1.8kg) ground meat, either all beef or 2 pounds beef with 1 pound each ground pork and veal, divided (see note)
66 g	1/4 cup (60ml) tomato paste
354 g	1 1/2 cups (350ml) dry white or red wine
2 g	2 bay leaves
	Kosher salt
	Pinch freshly grated nutmeg
3 g	1/2 teaspoon (3ml) Asian fish sauce
119 g	1/2 cup (120ml) heavy cream

Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Yummi yummi yummi.One the problems with this, is that it tastes so friggin' good that I am constantly falling for the temptation of tasting it every "now and then" while it is simmering on the stove. Will there be ragù golognese left for tomorrow's lasagna?!?B” — a cook

“This was great! It had a deep, meaty flavor and the cooking time allowed the connective tissue in the ground meat to soften wonderfully.The time it took for the meat to properly brown on my stovetop exceeded the time stated in the recipe, but as others have co” — a cook, 5★