Grammy's Kitchen · Bolognese Sauce · Vegan Seitan and Mushroom Ragù Bolognese
One of 115 bolognese sauce recipes we measured
from www.seriouseats.com
It ranks #1 of 115 for gravy quality among the bolognese sauce recipes we compared. 5 cooks on www.seriouseats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 45% |
| fat | 0% | 4% |
| aromatics | 0% | 26% |
| vegetables and beans | 0% | 126% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup (60ml) extra-virgin olive oil |
| 340 g | 1 medium yellow onion (about 12 ounces; 340g), finely minced (see note) |
| 225 g | 1 large carrot (about 8 ounces; 225g), finely minced (see note) |
| 170 g | 3 ribs celery (about 6 ounces; 170g), finely minced (see note) |
| 15 g | 5 medium cloves garlic, finely minced (see note) |
| 450 g | 1 pound (450g) cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces |
| 450 g | 1 pound (450g) seitan, drained of excess liquid and torn into pea-size pieces |
| 16 g | 1 tablespoon (15ml) tomato paste |
| 354 g | 1 1/2 cups (355ml) dry red wine |
| 795 g | 1 (28-ounce; 795g) can peeled whole tomatoes, puréed with a blender or immersion blender, or crushed by hand |
| 1 g | 1 bay leaf |
| 1 g | 1 sprig rosemary |
| 1 g | 1 sprig sage |
| 27 g | 2 tablespoons (30ml) refined neutral coconut oil (see note) |
| 1/4 cup (60ml) red (aka) miso | |
| 11 g | 2 teaspoons (10ml) dark soy sauce |
| Kosher salt and freshly ground black pepper | |
| Pinch freshly grated nutmeg |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is unbelievably amazing - in fact, non vegans loved it as well. This is the best lasagna I've ever made (including non vegan), and it is due to the complexity and layers - brilliant. Serious Eats needs to write a vegan cookbook. Your non vegan reci” — a cook
“I have made this sauce two times in 3 weeks. It is outstanding! The first time I used faux meat crumbles instead of seitan, because I'm not really crazy about it. I went ahead and made the lasagna recipe and it was fantastic. The second time I made just the sa” — a cook