Ragù Bolognese (North Italian Meat Sauce)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	105%	45%
fat	11%	4%
aromatics	24%	26%
salt	1%	0%
vegetables and beans	22%	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)

Ingredients

Weights computed by us.

57 g	4 tablespoons butter, divided
160 g	1 cup diced onion
128 g	1 cup chopped carrot
50 g	0.5 cup chopped celery
113 g	4 ounces pancetta, diced
27 g	2 tablespoons olive oil
340 g	12 ounces lean ground pork
113 g	0.25 pound lean ground beef
118 g	0.5 cup white wine
480 g	2 cups beef stock
33 g	2 tablespoons tomato paste
227 g	0.5 pound chicken liver
238 g	1 cup heavy whipping cream
6 g	1 teaspoon salt, or to taste
1 g	0.5 teaspoon freshly ground black pepper, or to taste
	1 pinch ground nutmeg

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Recipes for Bolognese sauce abound - they are as abundant and as varied as there are Italian cooks. Outside of a few fundamentals, there is no real right or wrong. First and foremost, it is a meat sauce, not a tomato sauce. It typically includes a soffrito (ca” — a cook, 4★

“An absolute delight! Many people might be put off by the long list of ingredients, but it's really VERY simple to put this delicious, authentic sauce together. The relatively small amount of time spent on prep yields a rich, complex sauce full of flavor. Like ” — a cook, 5★