Grammy's Kitchen · Bolognese Sauce · Bolognese Sauce
One of 35 bolognese sauce recipes we measured
16 cooks on www.gimmesomeoven.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 | 47% | 54% |
| fat | 0% | 4% |
| aromatics | 32% | 34% |
| salt | 0% | 0% |
| vegetables and beans | 88% | 111% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 4 ounces diced pancetta (or diced bacon) |
| 150 g | 1 medium white or yellow onion (finely diced) |
| 61 g | 1 large carrot (finely diced) |
| 40 g | 1 large rib celery (finely diced) |
| 9 g | 3 cloves garlic (minced) |
| 30 g | 2 anchovy filets (roughly chopped*) |
| 2 g | 1 teaspoon crushed red pepper flakes |
| 454 g | 1 pound ground beef |
| 454 g | 1 pound ground mild Italian sausage* |
| 236 g | 1 cup dry red or white wine |
| 794 g | 1 (28-ounce) can San Marzano whole tomatoes |
| 170 g | 1 (6-ounce) can tomato paste |
| 1 g | 1 few sprigs of fresh thyme and/or rosemary |
| 1 g | 1 large bay leaf |
| 244 g | 1 cup whole milk* |
| fine sea salt and freshly-ground black pepper | |
| freshly-grated Parmesan cheese (for serving) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Omg, this sauce was delicious! I mean seriously delicious. I made it exactly as written except that I had a little bit of jarred (Rao’s ?) marinara sauce in the fridge that I needed to use. I added that and it was just so scrumptious. We had it on pappardel” — a cook, 5.0★
“When I've. made this in past always added milk to meat mixture so that the milk can do what it does with meat. But I came to the end of the recipe and no where did I see the milk added. So I poured it into the pot as I was preparing for it to simmer for a f” — a cook, 3.0★