Weeknight Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	40%	45%
fat	2%	4%
aromatics	2%	26%
salt	2%	0%
vegetables and beans	108%	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)

Ingredients

Weights computed by us.

27 g	2 Tbsp. olive oil
907 g	2 lb. 85 /15 lean ground beef
454 g	1 lb. sweet Italian sausage, casings removed
30 g	10 large cloves garlic, minced (about 1/4 cup)
8 g	2 Tbsp. dried oregano
23 g	2 Tbsp. kosher salt
9 g	1 1/2 Tbsp. fennel seeds
1 g	1/2 tsp. crushed red pepper
472 g	2 cups dry red wine, such as Cabernet Sauvignon
1588 g	2 (28-oz.) cans crushed tomatoes
119 g	1/2 cup heavy whipping cream
113 g	4 oz. Parmesan cheese, grated (about 1 cup), plus more for serving
454 g	8 cups hot cooked pappardelle or fettuccine (from 1 lb. uncooked pasta)
	Fresh basil leaves

Method: 6 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Cut the salt in half! I questioned it when it called for 2 tablespoons but did it anyway and yes it was salty. I left out fennel because I don’t like it. I also wonder about recipes that don’t call for draining the fat off after browning fatty meats. I always ” — a cook, 4★

“It was a big hit in my house. I did drain about half of the fat after browning the meat. I used mild Italian sausage, but it still had plenty of kick from the red pepper. It does make a ton of sauce as the recipe warns. We’ll be making this again.” — a cook, 5★