Grammy's Kitchen · Bolognese Sauce · Bolognese Sauce
One of 35 bolognese sauce recipes we measured
from natashaskitchen.com
71 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 157% | 54% |
| fat | 12% | 4% |
| aromatics | 62% | 34% |
| salt | 1% | 0% |
| vegetables and beans | 197% | 111% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tbsp extra virgin olive oil |
| 28 g | 2 Tbsp unsalted butter (plus 2 Tbsp more to toss pasta) |
| 240 g | 1 1/2 cups chopped onion (from 1 medium onion) |
| 40 g | 1 celery stalk (finely chopped) |
| 61 g | 1 medium carrot (peeled and shredded) |
| 9 g | 3 garlic cloves (minced) |
| 454 g | 1 lb ground beef (20% fat, or use a mixture of beef and pork) |
| 3 g | 1/2 tsp fine sea salt (plus more to taste) |
| 1 g | 1/4 tsp freshly ground black pepper (plus more to taste) |
| 236 g | 1 cup dry white wine (or red wine) |
| 794 g | 28 oz canned crushed tomatoes |
| 355 g | 1 1/2 cups hot water (plus more as needed) |
| 33 g | 2 Tbsp double-concentrated tomato paste (or 4 Tbsp regular tomato paste) |
| 25 g | 1/4 cup parsley (finely chopped (or fresh basil), plus more to serve) |
| 122 g | 1/2 cup whole milk |
| pappardelle (or tagliatelle pasta, to serve) | |
| Parmesan cheese (to serve) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Last time I attempted a bolognese recipe, I felt like an absolute failure; the whole thing burned and hours of labor produced a big pot I had to throw in the trash. I told myself I'd never attempt it again but this recipe gave me my confidence back! The proces” — a cook, 5.0★
“My family loved it! Just one question; why do my favorite Italian dishes come from a Ukrainian women?🤔🤷♂️😁” — a cook, 5.0★