Grammy's Kitchen · Bolognese Sauce · The “Breakup Bolognese” I Made After I Got D
One of 115 bolognese sauce recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 196% | 45% |
| fat | 7% | 4% |
| aromatics | 35% | 26% |
| vegetables and beans | 17% | 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.
| 113 g | 4 ounces pancetta, chopped |
| 150 g | 1 onion, roughly chopped |
| 61 g | 1 large carrot, roughly chopped |
| 40 g | 1 rib celery, roughly chopped |
| 43 g | 3 tablespoons unsalted butter |
| 1 g | 1/4 teaspoon ground black pepper |
| 49 g | 3 tablespoons tomato paste |
| 5 g | 2 teaspoons minced anchovies or anchovy paste |
| 15 g | 5 cloves garlic, minced |
| 454 g | 1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork |
| 236 g | 1 cup dry white wine |
| 960 g | 4 cups beef broth |
| 42 g | 3/4 cup grated (1 1/2 ounces) parmesan, plus more for serving |
| Parmesan rind, optional | |
| 454 g | 1 pound pappardelle or tagliatelle pasta |
Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It is interesting that the comment is made about the French word 'fond' in that my schoolboy French memories says that it does mean the 'bottom of'' which would certainly apply to the bottom of a cooking pan. The bolognese recipe that has always been in my fam” — a cook
“One of the things that I meant to say in my last comment is with respect to the freezing instruction. I think I am right in saying that freezing pasta is not regarded as a good idea - it doesn't thaw nicely; but the bolognese sauce on its own freezes fine.” — a cook