Grammy's Kitchen · Bolognese Sauce · Homemade Bolognese Sauce
One of 115 bolognese sauce recipes we measured
721 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 45% |
| fat | 4% | 4% |
| aromatics | 33% | 26% |
| salt | 0% | 0% |
| vegetables and beans | 132% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 yellow onion (finely diced) |
| 12 g | 4 cloves garlic (crushed) |
| 61 g | 1 carrot (finely diced) |
| 40 g | 1 rib celery (finely diced) |
| 454 g | 1 pound lean ground beef |
| 227 g | 1/2 pound lean ground pork |
| 295 g | 1 1/4 cups red wine (or beef broth) |
| 244 g | 1 cup whole milk |
| 794 g | 1 can whole tomatoes (with juices, 28 ounces each) |
| 66 g | 4 tablespoons tomato paste |
| 2 g | 1 teaspoon Italian seasoning |
| 1 g | 1 bay leaf |
| 3 g | 1/2 teaspoon salt (more to taste) |
| 1 g | 1/4 teaspoon black pepper |
| pappardelle (or long pasta, for serving) |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“An excellent recipe worth saving. ! The only thing I change is the ORDER in the directions. 1) I reverse the order of step 1&2. I brown the meats first. Being sure to crumble well. Then I drain off all but 1 to 2 tablespoons of fat. This does 2 things. 1) It e” — a cook, 5★
“I used this recipe as a base for a Bolognese sauce but changed some of the ingredients. It turned out great! Here’s what I did: – doubled the carrot and celery – excluded the milk (to make it dairy free) and substituted chicken broth – reduced the salt to 1/4 ” — a cook, 5★