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Ragù alla Bolognese (Classic Bolognese Meat Sauce)

November/December 2009

Your rating: None Average: 4 (114 votes)

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).



READER'S COMMENT:
"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...
Ragù alla Bolognese (Classic Bolognese Meat Sauce) Recipe

17 Reviews for Ragù alla Bolognese (Classic Bolognese Meat Sauce)

10/01/2010
Anonymous

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.

Comments
09/02/2010
Anonymous

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.

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07/14/2010
Anonymous

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!

Comments
04/28/2010
Anonymous

I thought this was very good and filling. Froze wonderful as well.

Comments
01/05/2010
Anonymous

I have never made authentic bolognese sauce before and came to realize the benefit of the very long cooking time - the sauce was absolutely rich, wonderful and melt-in-your-mouth goodness!!! I subsequently used this to try a new spinach lasagna and will keep making this sauce during long winter days to have on hand to use for short-prep pasta dishes. Thanks for sharing this recipe!

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