Grammy's Kitchen · Bolognese Sauce · Creamy Bolognese Lasagna Rolls (Rosettes)
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
1 cooks on www.seriouseats.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 | 122% | 45% |
| fat | 10% | 4% |
| aromatics | 22% | 26% |
| salt | 0% | 0% |
| thickener | 4% | 0% |
| vegetables and beans | 89% | 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.
| 7 g | 1 1/4-ounce (7g) packet unflavored gelatin (about 1 1/2 teaspoons) |
| 240 g | 1 cup (240ml) homemade or store-bought low-sodium chicken stock |
| 15 g | 1 tablespoon (15g) unsalted butter |
| 188 g | 1 large carrot (about 6 ounces; 188g), peeled and finely minced (see notes) |
| 120 g | 1-2 celery ribs (about 4 ounces; 120g); finely minced (see notes) |
| 240 g | 1 medium yellow onion (about 8 ounces; 240g), finely minced (see notes) |
| 900 g | 2 pounds (900g) ground meat, either all beef or 1 pound beef with 1/2 pound each ground pork and veal, divided (see notes) |
| 33 g | 2 tablespoons (30ml) tomato paste |
| 236 g | 1 cup (240ml) dry red wine |
| 1 g | 1 bay leaf |
| Pinch freshly grated nutmeg | |
| 6 g | 1 teaspoon fish sauce (optional) |
| Kosher salt | |
| 60 g | 1/4 cup (60ml) heavy cream |
| 80 g | 6 tablespoons unsalted butter (3 ounces; 80g) |
| 48 g | 6 tablespoons (48g) all-purpose flour |
| 976 g | 4 cup (960ml) whole milk |
| Kosher salt and freshly ground black pepper | |
| Pinch freshly grated nutmeg (optional) | |
| 27 g | 2 tablespoons (30ml) extra-virgin olive oil |
| 3 g | 1 medium clove garlic, lightly smashed |
| 1 g | 1 large sprig fresh basil |
| 794 g | 1 28-ounce (794g) can whole peeled tomatoes in the juices, blended, or one 24-ounce (700g) bottle tomato passata |
| Kosher salt | |
| 900 g | 2 pounds (900g) store-bought fresh lasagna noodles or fresh homemade (Follow the recipe and instructions here through step 10, doubling the quantity to yield 2 pounds total), cut into 6- by 12-inch-long rectangles |
| Vegetable oil, for greasing pan and pasta | |
| 227 g | 8 ounces fresh mozzarella, cut into 1/4-inch pieces |
| 112 g | 1 cup finely grated Parmigiano-Reggiano (4 ounces; 112g), divided |
Method: 13 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.