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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 =)
Since the first time I've made this i continually get requests to make it again.
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!
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
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.
Delicious and easy to make sauce is now a favorite at my house.
* 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a truly classic ground beef and tomato sauce.
Make a simple meat sauce with leftover top round or sirloin steak.
See how to make an authentic mole sauce, Oaxaca-style.