Grammy's Kitchen · Bolognese Sauce · Bolognese Tagliatelle
One of 115 bolognese sauce recipes we measured
from www.allrecipes.com
7 cooks on www.allrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 40% | 45% |
| fat | 4% | 4% |
| aromatics | 29% | 26% |
| salt | 0% | 0% |
| vegetables and beans | 105% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 4 ounces pancetta bacon, finely diced |
| 183 g | 3 carrots, finely diced |
| 120 g | 3 stalks celery, finely diced |
| 300 g | 2 onions, finely diced |
| 40 g | 3 tablespoons extra-virgin olive oil |
| 454 g | 1 pound 85% lean ground beef |
| 454 g | 1 pound ground pork |
| 118 g | 0.5 cup dry white wine |
| 794 g | 1 (28 ounce) can San Marzano whole peeled tomatoes, drained |
| 1 g | 0.5 teaspoon ground nutmeg |
| 3 g | 0.5 teaspoon salt |
| 1 g | 0.25 teaspoon crushed red pepper |
| 240 g | 1 cup beef stock |
| 60 g | 0.25 cup heavy cream |
| 454 g | 1 (16 ounce) box tagliatelle pasta |
| 25 g | 0.25 cup grated Parmesan cheese, or to taste |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I served this with Pappardelle pasta and my dinner guests loved it; the presentation was beautiful. I made the Bolognese the night before and let is simmer for hours before refrigerating it overnight. I added beef broth the next day to get the consistancy need” — a cook, 5★
“I made a portion to test this. Reading reviews about this being bland, I used 1/4 lb Italian sausage and 1/2 lb ground beef for a third of the recipe and adjusted the other ingredients accordingly. I let mine bake in a 350 degree oven for a couple of hours and” — a cook, 5★