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Jan 23, 2009 01:23 PM

What is your best Ragu and or Bolognese Sauce

Want one to do on Sunday, want old school (Grandmas recipe) with lots of different meats that you cook allday and can freeze for a snowy day. Thank you

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  1. Delete. Thank you Valerie. I didn't realize this was a recurring request.

    2 Replies
    1. re: wolfe

      Wolfe :Recurring request might bring new and better more authentic suggestions with a better flair, and this is new to the new people on Chowhounds. By the way did you have a recipe or not for this post? If not what is your suggestion for this sauce?

      1. re: nbermas

        I had a recipe. It was a Marcella Hazan recipe but was probably redundant. If you ran the old post so that people knew what was offered before or stated you wanted a "better flair" you could eliminate repetition. Since the recipe called for canned tomatoes, onions, carrots and celery, I see little possibility for seasonal change.
        In fact, my recipe was almost exactly like the one included in the thread linked by paulj below from a post started this month.

    2. There has been a lot of discussion on this, including the same topic that you started back in June. General consensus is that Marcella Hazan's version is the best. You might want to have a look at some of these links....

      3 Replies
      1. re: valerie

        But that was in the summer and the winter sauce is probably different with other ingridents, more hearty that keep you warmer. We have been very sick in our household and we need help with hearty food. Thnaks and if you know of any other recipes that might fit my bill will be great.

        1. re: nbermas

          Here is a current Bolognese thread (last post yesterday):

          Is this a good Bolognese Recipe?

          1. re: nbermas

            As discussed in the other threads, a Bolognese is basically a meat sauce. The veggies are the regular base (onions, carrots, etc) that gets cooked down. Wine and milk are the other key ingredients. Nothing particular seasonal about this. If anything I'd consider it to be more of a winter dish.