Grammy's Kitchen · Bolognese Sauce · The Best Slow-Cooked Bolognese Sauce
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
46 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 133% | 45% |
| fat | 8% | 4% |
| aromatics | 17% | 26% |
| salt | 2% | 0% |
| vegetables and beans | 87% | 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.
| 960 g | 1 quart (1L) homemade or store-bought low-sodium chicken stock |
| 45 g | 1 to 1 1/2 ounces powdered gelatin (4 to 6 packets; 30 to 45g), such as Knox (see note) |
| 800 g | 1 (28-ounce; 800g) can peeled whole tomatoes, preferably San Marzano |
| 225 g | 1/2 pound (225g) finely minced chicken livers |
| 54 g | 1/4 cup (60ml) extra-virgin olive oil |
| 450 g | 1 pound (450g) ground beef chuck (about 20% fat) |
| 450 g | 1 pound (450g) ground pork shoulder (about 20% fat) |
| 450 g | 1 pound (450g) ground lamb shoulder (about 20% fat) |
| Kosher salt and freshly ground black pepper | |
| 60 g | 4 tablespoons (60g) unsalted butter |
| 225 g | 1/2 pound (225g) finely diced pancetta |
| 225 g | 1 large onion, finely minced (about 8 ounces; 225g) |
| 225 g | 2 carrots, finely chopped (about 8 ounces; 225g) |
| 225 g | 4 ribs celery, finely chopped (about 8 ounces; 225g) |
| 12 g | 4 medium cloves garlic, minced |
| 25 g | 1/4 cup (about 25g) minced fresh sage leaves |
| 50 g | 1/2 cup (about 50g) minced fresh parsley leaves, divided |
| 472 g | 2 cups (475ml) dry white or red wine |
| 244 g | 1 cup (235ml) whole milk |
| 2 g | 2 bay leaves |
| 238 g | 1 cup (235ml) heavy cream |
| 85 g | 3 ounces (85g) finely grated Parmesan cheese |
| 34 g | 2 tablespoons (30ml) Vietnamese or Thai fish sauce, such as Red Boat |
| Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne |
Method: 9 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made it again, it turned out fabulous as usual. One change I made is to just blitz the vegetables for a few pulses in the food processor (do this in batches unless you have a giant food processor, otherwise you will get mush) instead of finely dicing ever” — a cook, 5★
“I’ve been making this recipe exactly as written for the past 8 years-ish and it is hands down worth the effort (and mountain of dishes my poor husband has to contend with). One bite and I’m immediately transported to Barbara Lynch’s Sportello and No.9 Park (RI” — a cook, 5★