Recipe by Chef John
"This Bolognese sauce is dedicated to the late, great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley."
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finely diced onion
finely diced celery
finely diced carrot
1 1/2 pounds
freshly ground black pepper to taste
cayenne pepper, or to taste
1 1/2 cups
1 (28 ounce) can
whole Italian plum tomatoes (preferably San Marzano)
water, or as needed
Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more of the flavor. I would also add oregano or Italian seasoning blend - although a great sauce, wasn't super flavorful and that's my preference. Otherwise, I think it's a definite keeper and just in time for the weather to turn chilly. Thank you for sharing!
I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my own seasonings next time!
I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube. (Next time, I might add a little handful of brown sugar at the end to take a little of the acid bite of the tomatoes away, but seriously perfect as is). I ate it without noodles just in a bowl =)
Great recipe! Made it as called for but without the cayenne pepper. As mentioned by many already, the timing on the steps took longer than the approx. 5 minutes given. This was easy, delicious and worth the extra time. Thanks again Chef John!
Since the first time I've made this i continually get requests to make it again.
My husband and kids enjoyed this.
I had to substitute almond milk for a dairy allergy but otherwise, made exactly as written.
Will make again.
Absolutely delicious. I did it exactly as he advised with one exception. I had cut up steak I had to use so I didn't use ground beef. Seriously, this is like one of the best sauces I've made!
Loved this recipe, added 4 cloves of garlic minced, which was sautéed with the other vegetables, used meatloaf mix (veal, pork, beef mix) for the meat and my usual Italian seasonings. I did not use cayenne but some red pepper flakes instead. I followed the rest to a T and it was outrageously delicious. My 1st attempt at Bolognese thank you chef for a wonderful addition to our most loved pasta sauces
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Bolognese Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 188
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