Grammy's Kitchen · Bolognese Sauce · How to Make a Classic Bolognese Sauce (Sugo
One of 115 bolognese sauce recipes we measured
17 cooks on www.thespruceeats.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 | 135% | 45% |
| fat | 8% | 4% |
| aromatics | 15% | 26% |
| vegetables and beans | 99% | 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.
| 198 g | 6 to 8 ounces ground beef (it shouldn't be too lean, or the sugo will be dry) |
| 57 g | Optional: 2 ounces pancetta (minced; if you omit it increase the beef) |
| 20 g | 1 1/2 tablespoons olive oil |
| 38 g | 1/4 medium onion (minced) |
| 30 g | 1/2 carrot (minced) |
| 40 g | 1 stalk celery (minced) |
| 118 g | 1/2 cup red wine (dry) |
| 182 g | 3/4 cup tomatoes (crushed or 2 tablespoons tomato paste dissolved in 1/2 cup water) |
| 227 g | 8 ounces beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water) |
| 1 pinch salt | |
| 454 g | 1 pound pasta |
| Garnish: freshly grated Parmigiano |
Method: 5 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“What, no milk?!” — a cook