Classic 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	39%	45%
fat	7%	4%
aromatics	24%	26%
salt	0%	0%
vegetables and beans	162%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

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

Ingredients

Weights computed by us.

57 g	2 ounces pancetta, finely chopped
150 g	1 medium Spanish onion or yellow onion, finely chopped
40 g	1 celery rib, finely chopped
61 g	1 carrot, finely chopped
43 g	3 tablespoons unsalted butter
340 g	12 ounces ground beef
113 g	4 ounces ground pork
113 g	4 ounces Italian sausage, casings removed, if needed
	Dash ground cloves
	Dash ground cinnamon
2 g	1 teaspoon freshly ground black pepper
907 g	2 pounds peeled and chopped tomatoes (or one 28-ounce can whole peeled tomatoes, packed in water)
244 g	1 cup whole milk
3 g	1/2 teaspoon sea salt

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

“In Italy they don't use half as much garlic as we do here in the states...We've Americanized a lot of great Italian dishes, by over-doing the garlic, adding tons of Mozzarella cheese to everything. You will find that the truly authentic Italian dishes are not ” — a cook

“Garlic is almost never an ingredient in Italian soffritto (usually just: carrot, onion, and celery). Southern Italian recipes use more garlic than northern, but even those don't even use half as much garlic as Italian-American cooking does. In any case, the "o” — a cook