Bolognese Sauce

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	47%	45%
fat	0%	4%
aromatics	32%	26%
vegetables and beans	88%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 115 for gravy quality

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

Ingredients

Weights computed by us.

113 g	4 ounces diced pancetta (or diced bacon)
150 g	1 medium white or yellow onion (finely diced)
61 g	1 large carrot (finely diced)
40 g	1 large rib celery (finely diced)
9 g	3 cloves garlic (minced)
30 g	2 anchovy filets (roughly chopped*)
2 g	1 teaspoon crushed red pepper flakes
454 g	1 pound ground beef
454 g	1 pound ground mild Italian sausage*
236 g	1 cup dry red or white wine
794 g	1 (28-ounce) can San Marzano whole tomatoes
170 g	1 (6-ounce) can tomato paste
1 g	1 few sprigs of fresh thyme and/or rosemary
1 g	1 large bay leaf
244 g	1 cup whole milk*
	fine sea salt and freshly-ground black pepper
	freshly-grated Parmesan cheese (for serving)

Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Omg, this sauce was delicious! I mean seriously delicious. I made it exactly as written except that I had a little bit of jarred (Rao’s ?) marinara sauce in the fridge that I needed to use. I added that and it was just so scrumptious. We had it on pappardel” — a cook, 5★

“Omg, this sauce was delicious! I mean seriously delicious. I made it exactly as written except that I had a little bit of jarred (Rao’s ?) marinara sauce in the fridge that I needed to use. I added that and it was just so scrumptious. We had it on pappardelle ” — a cook, 5★