Grammy's Kitchen · Bolognese Sauce · Pressure Cooker Ragù Bolognese
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
14 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 | 57% | 45% |
| fat | 1% | 4% |
| aromatics | 17% | 26% |
| salt | 1% | 0% |
| vegetables and beans | 42% | 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.
| 240 g | 1 cup (225 milliliters) homemade or store-bought low-sodium chicken stock |
| 30 g | 4 packets powdered gelatin (1 ounce/30 grams) |
| 27 g | 2 tablespoons (30 milliliters) extra-virgin olive oil |
| 225 g | 1/2 pound (225 grams) finely diced pancetta |
| 300 g | 1 large onion, finely minced (about 1 1/2 cups/300 grams) |
| 200 g | 2 large carrots, finely chopped (about 1 cup/200 grams) |
| 200 g | 2 large stalks celery, finely chopped (about 1 cup/200 grams) |
| 15 g | 4 medium cloves garlic, minced (about 4 teaspoons/15 grams) |
| 8 g | 1/4 cup fresh sage leaves, minced (about 1/4 ounce/8 grams) |
| 15 g | 1/2 cup fresh parsley leaves, minced (about 1/2 ounce/15 grams), divided |
| 225 g | 1/2 pound (225 grams) finely minced chicken livers |
| 900 g | 2 pounds (900 grams) ground beef chuck (about 20% fat) |
| 450 g | 1 pound (450 grams) ground pork shoulder (about 20% fat) |
| Kosher salt and freshly ground black pepper | |
| 472 g | 2 cups (450 milliliters) dry red wine |
| 397 g | 1 (14-ounce/400-gram) can crushed tomatoes, preferably San Marzano |
| 357 g | 1 1/2 cups (350 milliliters) heavy cream, divided |
| 2 g | 2 bay leaves |
| 80 g | 3 ounces (80 grams) finely grated Parmesan cheese |
| 25 g | 1 to 2 tablespoons (15 to 30 milliliters) Vietnamese or Thai fish sauce |
| 8 g | 1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams) |
| 700 g | 1 1/2 pounds (700 grams) pappardelle or tagliatelle, or 1 pound (450 grams) dried penne |
| Finely grated Parmesan cheese |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious, but consider the following recommended substitution followed by a seriously important question.My local grocery did not have chicken livers, but in the same refrigerated aisle where they usually are I came upon a tube of Jones' liverwurst” — a cook
“I made this in the pressure cooker by using some tips from Kenji's pressure cooker bolognese. Dissolve 4 packets of gelatin into the chicken stock to give it better mouthfeelPressure cook ribs on high for 45 minutes, that was enough for me to make the meat shr” — a cook