Wow, this sauce is amazing. I never thought I'd like a sweeter tasting sauce, but it's so rich I can't stop eating it! I used one red onion with the yellow and added minced garlic to the veggies. Used one pound turkey with the two pounds beef to cut some of the fat, seasoned all meat with italian seasoning. I used italian stewed tomatoes instead of the plain ones, and added 28oz more. It was meaty enough to go great over spaghetti squash. This recipe makes the low-carb diet seem like a cinch! Can't wait to eat it again.
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
From EatingWell: November/December 2009
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
18 Reviews for Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This sauce is fantastic! I used one red onion with the yellow, added a bunch of minced garlic in with the veggies and used italian spiced meat. I used 2lbs of beef and 1lb of turkey to cut out some of the fat. Still rich, and it tasted great. I also used italian stewed tomatoes instead of the plain ones, and added 28oz more of them. It was so meaty and went perfectly over spaghetti squash. This meal made the low-carb diet seem like a cinch.
Wow. This is so good! I happened to have fresh tomatoes on hand (thank you summer), and since I had 85% lean ground beef I reduced the butter to 3T. Came out delicious, and naturally sweet-tasting. Can't believe I waited this long to make this recipe, but I remember reading these last year and wanting to try them all.
I have made this a couple of times. When I ate it just after making it, it was good. When I ate it after thawing a batch, it was fantastic. It's one of those dishes that seems to improve if you make it ahead!
I thought this was very good and filling. Froze wonderful as well.