Grammy's Kitchen · Bolognese Sauce · The Best Bolognese
One of 115 bolognese sauce recipes we measured
from www.foodnetwork.com
30 cooks on www.foodnetwork.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 178% | 45% |
| fat | 4% | 4% |
| aromatics | 43% | 26% |
| vegetables and beans | 18% | 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.
| 340 g | 3/4 pound ground beef |
| 340 g | 3/4 pound ground pork |
| 27 g | 2 tablespoons olive oil |
| 85 g | 3 ounces pancetta, cut into 1/8-inch pieces |
| 9 g | 3 cloves garlic, finely grated |
| 80 g | 2 large stalks celery, cut into 1/8-inch pieces |
| 61 g | 1 large carrot, cut into 1/8-inch pieces |
| 150 g | 1 medium yellow onion, cut into 1/8-inch pieces |
| 1 g | 1 bay leaf |
| 0 g | 1/8 teaspoon ground nutmeg |
| Kosher salt and freshly ground black pepper | |
| 170 g | 1 6-ounce can tomato paste |
| 393 g | 1 2/3 cups dry white wine |
| 480 g | 2 cups homemade chicken stock or water |
| 488 g | 2 cups milk |
| 1 large Parmesan rind | |
| 454 g | 1 pound fresh tagliatelle or pappardelle, or dry rigatoni |
| Grated Parmesan, for serving |
Method: 9 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This turned out well the 1st time I like to use a HEAVY 12 in wide & 3 in deep ENAMEL coated pan. (like a Le Creuset but mine is same only by Lodge). Evaporation is quicker, yet still effective. Plus I can fit all the meat in at once. Just be very sure” — a cook, 5★
“I've made this recipe many times now. It's delicious. Please understand, this is Bolognese sauce...essentially meat sauce. Yes, it is plain and simple. That's how it's supposed to be. The parm rind adds some depth as do the nutmeg and length of cooking. ” — a cook, 5★