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
Since the first time I've made this i continually get requests to make it again.
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!
This is the best Bolognese sauce, pork or beef , it tastes SO Good!
I made this recipe tonight for my husband and I followed the recipe to a T but it turned out very watery and not very flavorful. I won't be making this recipe 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.
It was excellent, and easy to make. Watched the video and that was very helpful.
* 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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