No ImageClassic Bolognese Sauce

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  1. Jim

    Great Sauce the only change I made was to use half and half instead of milk. I have made this several times and everyone loves it.

    xxxxxyyyyy

  2. Elizabeth

    Made this tonight for my family. Everyone LOVED it. Made exactly as listed and tastes just like any good restaurants I have had!!

    xxxxxyyyyy

  3. Meg

    Thank you, Elise!!! I can’t get enough of this Bolognese, and wish I could give it more stars! I literally have cravings for it. I’ve made it about once a month since I discovered it, and I’ve played around with it quite a bit, just depending on what I have on hand, and trying it with different meats. It’s delicious as-is, but everyone deserves to eat this delicious sauce, so here are some tips that might help tweak it to your preferences!
    -It is time consuming. Make a double batch! Why spend 3 hours on two different occasions, when you can do it once and freeze half? To do this, just use a dutch oven or stock pot.
    -Whole Foods was out of pancetta the first time I made this, so I omitted. However, it’s so flavorful that I never felt the need to put it in any other time I’ve made it.
    -I’m not a huge carrot-as-an-ingredient fan, so I’ve made it with and without. Great either way! My go-to is just the onion and celery.
    -I’ve used the 3 meats Elise calls for. I’ve also just used beef and pork (the same meats I use for meatballs), but currently I have a double-batch of Bolognese on the stove with 2lbs of ground turkey. I feel like I’m being health(ier) whenever I make it with ground turkey, and it’s just as amazing as using the other meats!!
    -I haven’t made it with just the ground cinnamon and cloves, because I was looking for a bolognese recipe with nutmeg from the start. I’ve used all 3 every time! I pre-mix them with the pepper so they all distribute evenly when I throw them in.
    -I’ve only used canned whole and peeled tomatoes, and because of this recipe, always have a few cans on-hand. The first few times, I broke up the tomatoes, as directed, but find it hard when I’m making a double recipe, since the tomatoes sink to where I can’t see them. Also, I hate getting a bite that has the root(?) of a tomato. To prevent this, I drain the liquid from the can into the pot. Then, I take the whole tomatoes, put them into a shallow bowl, cut the ends off and discard, then chop the tomatoes up with just a flat-bottomed wooden spoon, and throw them into the sauce. Don’t do this on a cutting board! You’ll lose all of the juice from the tomatoes. It’s extra work, but is worth it.
    -Due to a weird curdling incident once, I’ve always been weary of adding milk to any recipe. Any time I add a dairy product to a soup or sauce, I temper it first. To do this, make sure the sauce is simmering on low for a couple minutes first. For the Bolognese, I use what I’ve got on hand (which is never whole milk, but usually a combination of 1% or 2% and light cream or heavy cream), and put it into a bowl. I then add some of the warm sauce into the milk, stirring the whole time. Then I dump it into the sauce while stirring. I allow the sauce to simmer on low from here on out, but after just adding the milk, I stir every couple of minutes until it slowly warms up to the rest of the sauce. It’s an easy step that could prevent you from wasting a lot of ingredients and time!
    -Don’t skimp on time!! Cook it for the entire time Elise instructs. Bolognese gets its flavor from simmering for a while.
    -I saw a review that said the sauce was thinner than they wanted. Next time, just throw a little flour in (maybe 2 tablespoons for a single recipe, 1/4 cup for double), after the vegetables have sauteed, and cook it, stirring constantly, until it turns to a pale tan. It will thicken the entire sauce without having to make a roux.

    xxxxxyyyyy

  4. Lisa

    This was my first time making a Bolognese sauce. The flavor was good but I was expecting the sauce to be thicker and cling to the pasta. I’m wondering if I didn’t cook at a high enough temperature. Any suggestions?

    xxxxxyyyyy

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  5. Penny

    Yummy! Loved the seasonings, and served it on fried polenta.

    xxxxxyyyyy

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