Grammy's Kitchen · Bolognese Sauce · How to Make Bolognese Sauce
One of 115 bolognese sauce recipes we measured
from www.allrecipes.com
238 cooks on www.allrecipes.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 | 193% | 45% |
| fat | 6% | 4% |
| aromatics | 24% | 26% |
| salt | 1% | 0% |
| vegetables and beans | 133% | 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)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 14 g | 1 tablespoon olive oil |
| 160 g | 1 cup finely diced onion |
| 50 g | 0.5 cup finely diced celery |
| 64 g | 0.5 cup finely diced carrot |
| 1 pinch salt | |
| 680 g | 1.5 pounds ground beef |
| 9 g | 1.5 teaspoons salt |
| 0 g | 0.125 teaspoon ground nutmeg |
| 15 g | 1 pinch cayenne pepper, or to taste |
| freshly ground black pepper to taste | |
| 366 g | 1.5 cups 2% milk |
| 472 g | 2 cups white wine |
| 794 g | 1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano) |
| 473 g | 2 cups water, or as needed |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We really enjoyed this sauce. I made some changes that others suggested and some of my own. I fried the bacon up first, removed it, and then did the onions. I added the garlic (2-3 cloves) for the last two minutes of sauteing before removing all from the pan. ” — a cook, 5★
“Made this yesterday for my Italian FIL. He used to make it for us, but now, at 91, it's too much work for him to cook most things. I was skeptical when I saw some of the ingredients but I soldiered through. It came out great. My only changes were that I practi” — a cook, 5★