Grammy's Kitchen · Bolognese Sauce · Lasagna Bolognese
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
It ranks #1 of 115 for depth of browning among the bolognese sauce recipes we compared. 9 cooks on www.seriouseats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 861% | 45% |
| fat | 71% | 4% |
| aromatics | 0% | 26% |
| thickener | 41% | 0% |
| vegetables and beans | 0% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 4 tablespoons unsalted butter (2 ounces; 60g), plus more for greasing baking dish |
| 35 g | 4 tablespoons all-purpose flour (1.25 ounces; 35g) |
| 732 g | 3 cups (700ml) whole milk |
| Kosher salt and freshly ground black pepper | |
| Pinch freshly grated nutmeg | |
| 900 g | 2 pounds (900g) fresh homemade plain egg or spinach pasta or store-bought fresh lasagna noodles, or 2 (450g) boxes dry lasagna noodles (see note) |
| Vegetable oil, for greasing pasta | |
| 1 1/2 quarts (1.5L) warm ragù bolognese (choose either this classic slow-cooked version , this extra-rich oven-baked version , or this pressure-cooker version ) | |
| 85 g | 3 ounces (85g) Parmigiano-Reggiano cheese |
Method: 10 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wish I could rave about this as the other reviews are overall very positive. This was a huge project and I think I spent the better part of 4-6 hrs making this come together from scratch. Ragu came out beautiful in texture but under flavored. Probably not enou” — a cook, 3★
“This made for a delicious Christmas dinner. Assembled the day before, then in the fridge to bake the next morning for a midday meal. I added 20 min to the initial bake, which worked. My daughter made the pasta a couple days ago (the linked recipe), and per the” — a cook, 5★