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Who Serves the Best Pasta with Bolognese Sauce

I am in the mood for pasta Bolognese. Who do you think does a really delicious one. I do not like cheese on top of it just good old meat sauce made very well. Thanks for the help!

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  1. I really enjoy it at Bin 26 Enoteca and L'Andana.

    1. I've had many good ones in town in the past year. Prezza does one on gnocchi, fabulous. Pops does a spicy lamb version, outstanding. Lucca in the North End and sister Sasso in the Back Bay both do a terrific one. Other worthy versions at Via Matta and Da Vinci (on rigatoni). The Butcher Shop used to sell the No. 9 Park bolognese (not on the current No. 9 menu, sadly) frozen, but I haven't peeked in that case lately.

      1 Reply
      1. re: MC Slim JB

        I second both Prezza and Via Matta. I'd also like to add Pasta Market in Malden - it's one of my husband's favorite dishes.

      2. Gran Gusto in Cambridge and Pescatore in Somerville both have good versions of this dish, IMO.

        1 Reply
        1. Scampo, hands down. It's absolutely delicious, without a doubt the best I've ever had. There are so many other tempting things on the menu that when I was there, I completely overlooked this. Another person at our table ordered it, gave everyone tastes, and we were all blown away. It was rich and smoky and intense and flavorful --so good that we ended up ordering a dish for the table to share.

          I've also enjoyed Teatro's rendition, also really flavorful.

          I think both spots have pretty authentic versions, but Scampo gets the edge, imo.

          Enjoy!

          1. I've been happy with it at DBar and rumor has it that the No. 9 bolognese has found a new home at Sportello.

            7 Replies
            1. re: sailormouth

              No, the Sportello bolognese is not quite the same as the No. 9 bolognese. It is a little more tomato-y, I think.

              Also, the Butcher Shop "No. 9" bolognese, while VERY close to the No. 9 original, isn't quite the same either. It may be simply because it is prepackaged, or I think it is because No. 9 keeps a few secrets up its sleeve.

              1. re: Alcachofa

                This wouldn't be the first time I posted something possibly totally apocryphal, but I recall hearing that one of the secrets of No. 9's bolognese is the addition of some chicken liver (as well as pork, veal and lamb but not beef). I'm not confident enough in this to post it to the chicken liver thread, however.

                1. re: MC Slim JB

                  One of the reasons that I loved the bolognese at Stella was their inclusion of chicken liver - it adds a richness like nothing else.

                  IIRC the Davio's version has it as well, but I'm not as confident of this fact.

                  1. re: MC Slim JB

                    I can confirm that the addition of chicken liver is the secret to No 9's bolognese -- at least, that is what Barbara Lynch herself told me during a Stir class.

                    For what it is worth, I make my bolognese with a little liver and its addition is definitely the winning ingredient.

                    My recipe: http://food.rlove.org/2008/10/ragu-al...

                    1. re: rlove

                      Rabbit - and rabbit liver - are also classic. My problem is that rabbit liver is too delicious in its own right (the most delicious mammal liver, to my palate and many classic chefs, albeit virtually unknown to American cooks) to consign to a supporting role...

                      1. re: Karl S

                        Rabbit liver, eh? That's one to write down. How big is one: the size of a ping-pong ball? Smaller?

                        1. re: MC Slim JB

                          surprisingly large, actually, for such a creature.

                          To keep to topic: any ever encounter rabbit liver in ragus (or otherwise) in Boston?