Grammy's Kitchen · Bolognese Sauce · Mushroom Bolognese
One of 35 bolognese sauce recipes we measured
14 cooks on www.gimmesomeoven.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 54% |
| fat | 0% | 4% |
| aromatics | 0% | 34% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 111% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound (16 ounces) dry pasta (I used tagliatelle) |
| 28 g | 2 tablespoons butter or olive oil |
| 150 g | 1 small white onion (peeled and diced) |
| 61 g | 1 large carrot (peeled and diced) |
| 80 g | 2 celery ribs (diced) |
| 12 g | 4 garlic cloves (peeled and minced) |
| 454 g | 1 pound (16 ounces) assorted fresh mushrooms (diced (I used baby bellas, shiitake, cremini and porcini mushrooms)) |
| 157 g | 2/3 cup red wine |
| 400 g | 1 2/3 cups vegetable stock |
| 425 g | 1 (15-ounce) can tomato sauce |
| 1 g | 1 bay leaf |
| 2 g | 1 teaspoon Italian seasoning (*or see alternatives below) |
| pinch of crushed red pepper | |
| Kosher salt and freshly-ground black pepper | |
| grated Parmesan cheese (for topping (omit the cheese if making this vegan)) |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ok, I never really make things to recipe, so sorry for folks that follow the letter of law. I liked the idea and started with the idea of what was listed. Added medium onion, 3 large carrots, omitted the celery as I didn't have any, and probably a 1 lb plus ” — a cook, 4.0★
“Delish! Made this last night, using another reviewer's tip. I pulsed my mushrooms, probably a bit too much. Took a while for the mushrooms to throw off the water, no big deal. It was a 24 oz container of creminis. I used 1 cup of red wine and 1 cup of chicken ” — a cook, 5.0★