Grammy's Kitchen · Bolognese Sauce · Best Bolognese
One of 35 bolognese sauce recipes we measured
from www.bonappetit.com
536 cooks on www.bonappetit.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 161% | 54% |
| fat | 7% | 4% |
| aromatics | 40% | 34% |
| salt | 0% | 0% |
| vegetables and beans | 17% | 111% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 medium onion, chopped |
| 40 g | 1 celery stalk, chopped |
| 61 g | 1 small carrot, peeled, chopped |
| 41 g | 3 Tbsp. extra-virgin olive oil |
| 454 g | 1 lb. ground beef chuck (20% fat), patted dry |
| Kosher salt | |
| 85 g | 3 oz. thinly sliced pancetta, finely chopped |
| 236 g | 1 cup dry white wine |
| 87 g | 1/3 cup tomato paste |
| 1 g | 1 bay leaf |
| Pinch of finely grated nutmeg | |
| 480 g | 2 cups (or more) homemade chicken stock or low-sodium chicken broth |
| 244 g | 1 cup whole milk |
| 454 g | 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni |
| 57 g | 2 oz. finely grated Parmesan (about 1/2 cup), plus more for serving |
Method: 8 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.