Grammy's Kitchen · Bolognese Sauce · Eggplant Zucchini Bolognese
One of 115 bolognese sauce recipes we measured
from www.tasteofhome.com
27 cooks on www.tasteofhome.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 45% |
| fat | 6% | 4% |
| aromatics | 35% | 26% |
| sweetener | 3% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 211% | 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.
| 454 g | 1 package (16 ounces) penne pasta |
| 1 small eggplant, peeled and cut into 1-inch pieces | |
| 200 g | 1 medium zucchini, cut into 1/4-inch slices |
| 1 medium yellow summer squash, cut into 1/4-inch slices | |
| 160 g | 1 cup chopped onion |
| 27 g | 2 tablespoons olive oil |
| 6 g | 2 teaspoons minced garlic |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 454 g | 1 pound lean ground beef (90% lean) |
| 794 g | 1 can (28 ounces) tomato puree |
| 6 g | 1 tablespoon Italian seasoning |
| 13 g | 1 tablespoon brown sugar |
| 17 g | 8 teaspoons grated Parmesan cheese |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.