Grammy's Kitchen · Bolognese Sauce · Chicken Bolognese
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 158% | 45% |
| fat | 8% | 4% |
| aromatics | 54% | 26% |
| vegetables and beans | 275% | 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.
| 1/2 teaspoon powdered gelatin | |
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 medium onion, finely chopped (3/4 cup) |
| 80 g | 2 small stalks celery, finely chopped (1/2 cup) |
| 61 g | 1 small carrot, peeled and finely chopped (1/3 cup) |
| Kosher salt and freshly ground black pepper | |
| 340 g | 12 ounces ground chicken (see note) |
| 244 g | 1 cup whole milk |
| 295 g | 1 1/4 cups full-bodied dry red wine |
| 30 g | 2 anchovy fillets, mashed (1 teaspoon) |
| 3 g | 1/2 teaspoon soy sauce |
| 33 g | 2 tablespoons tomato paste |
| 794 g | 1 (28-ounce) can crushed tomatoes |
| 454 g | 1 pound dried spaghetti, pappardelle, tagliatelle, or penne |
| Handful of fresh basil leaves | |
| Parmesan cheese |
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.