Grammy's Kitchen · Bolognese Sauce · Tagliatelle Bolognese
One of 35 bolognese sauce recipes we measured
from www.the-pasta-project.com
59 cooks on www.the-pasta-project.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 54% |
| fat | 6% | 4% |
| aromatics | 21% | 34% |
| salt | 0% | 0% |
| vegetables and beans | 86% | 111% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tbsp extra virgin olive oil |
| 150 g | 1 onion (finely chopped) |
| 122 g | 2 carrots (finely chopped) |
| 80 g | 2 celery stalks (finely chopped) |
| 500 g | 1.1 lbs ground beef mince ((500g)) |
| 200 g | 0.45 lbs pancetta ((200g)) |
| 5 fl oz white wine ((150ml) or red wine) | |
| 8.5 fl oz milk ((250ml)) | |
| 8.5 fl oz beef stock ((250ml)) | |
| 400 g | 14 oz passata ((400g) or canned chopped tomatoes) |
| Salt and pepper (to taste) | |
| 600 g | 1.32 lbs tagliatelle ((600g) fresh or dried) |
| Parmigiano Reggiano (to serve) |
Method: 8 steps, published by www.the-pasta-project.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Using the food processor to chop the vegetables makes this a really effortless recipe; all you need is time and patience while it cooks. I made one batch with pancetta (which I froze) and another using ground pork, which my toddler grandson really enjoyed. W” — a cook, 5.0★
“Jacqui- I’ve always made Marcella Hazan’s Bolognese for years. I decided this week to give yours a shot. My Italian husband couldn’t believe I was trying a different recipe especially since we were having company. All I can say is wow, wow, wow!! It’s absolute” — a cook, 5.0★