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Jan 3, 2007 05:08 PM

Need recipes for bolognese sauce

I am just starting to experiment with making large batches of things to freeze.
Does anyone have a good recipe for a bolognese souce that freezes well?
Also any other pasta type sauces that work.

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  1. I think a lot of people would say that Marcella Hazan's recipe is *the only* bolognese recipe! I don't know about that, but it is very good! Here is the Classics recipe: And a post where many waxed poetic about it: :-


    I forgot to mention that it freezes extremely well. It is very rich, so it may not go over well with your hubby who is trying to lighten things up according to your veggie post!! :-)

    1. I've used Mario Batali's recipe before and it freezes fine.

      1. I make bolognese based on Marcella Hazan's recipe modified a little by what I learnt from my Italian college roommates. It freezes very well. I made 12 quarts of it a couple of months ago, most of which is still in the freezer.

        1. The technique for freezing is important, too.

          Cool your sauce down immediamente, place it in a sturdy, tall, airtight tupperware or clean, cold stock pot and plunge into a cooler of ice water.

          Section out into servings.

          Whatever you end up storing them in (freezer zip tops or tupperware work nicely), make sure you get as much air out as possible. Then, wrap that sucker tightly with foil (this works for pints of ice cream, too). Label it and date it with a sharpie.

          Actually, I believe the best method for storing any sauce is canning. My step mother used to put up several quarts each summer, and we had lovely summer tomatoes in the dead of winter.

          Can't help you with that one, though- I am a city girl and the canning method terrifies me. Any more capable cooks out there care to tell me how easy it is?

          Or anybody know of a fancy Williams Sonoma auto-canner 5000 on the market?

          PS- stuff we freeze in my house for homemade frozen dinners: chili, lasagne (you really need extra sauce on the side for this one), mac and cheese, tuna noodle cassarole, soups and stews. Bascially anything that does not need to be crunchy when reheated.

          1. Not to hijack the thread, since you are probably willing to make the traditional long-cooked recipe to have enough to freeze, but I recently made the Cook's Illustrated "weeknight bolognese," which takes roughly an hour to complete, and it was shockingly good. Even great, actually.

            The primary innovations seem to be to use a food processor for the vegetables (which I didn't do as my friend didn't have one so *I* was the food processor - but it still doesn't take long to chop the pancetta and vegetables), add dried porcinis (and their soaking liquid) to amp up the bass notes in the sauce, use a sweetish white wine like a reisling and reduce it *before* adding it to the sauce (this worked brilliantly) to add concentrated sweetness AND acidity, and to add slightly more milk than normal, which gave more time for the meat to break down as the milk reduced. It might not have been quite as table-smackingly good as the 4-hour version but it was WAY better than it had a right to be. If there had been any left over I would have frozen it! It's in the June 2003 issue.