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Best Bolognese Recipe

It is cold outside and I have a friend in town and we want to spend most of our time in the kitchen this weekend making good Italian food. I've looked around at the reviews for various Bolognese recipes and they are all mixed including Anne Burrell's which I'm leaning toward). What is your favorite recipe?

And, if you have a favorite tiramisu recipe you can throw that at me too.

Thanks in advance!

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  1. I've tried Anne Burrell's recipe for Bolognese. It's very good and if you're looking for something to take up a day in the kitchen, this is it. It's a very intensly flavored sauce. Quite different than any other I've tried.

    1 Reply
    1. re: mscibbe

      Seeing her make this recipe on her show really encouraged me to try again. It is the only bolognese I've ever liked.

    2. I like Marcella Hazan's recipe with white wine and milk. This is the best one I've ever tried.

      1. Marcella's is my fav but Anne's is a close second.
        Here's the Marcella recipe link:
        http://seattletimes.nwsource.com/html...

        A link for a Limoncello tiramisu that people seem to like:
        http://www.epicurious.com/recipes/foo...

        Here's a link for a clssic tiramisu, from a baking site I like:
        http://www.joyofbaking.com/Tiramisu.html

        1 Reply
        1. re: bushwickgirl

          I also love Marcella's. I make a 4x or 5x batch and freeze in 2 cup portions. Just made her green lasagna with that. Having the sauce in the freezer made it only a four hour process for the lasagna :)

        2. Here's my recipe, which we love in our house; I usually use it for lasagna and don't add milk because the lasagna has lots of mozzarella cheese and parmigiano cream in it. When not making lasagna and using as sauce for pasta, however, I do add 3/4 c. milk after cooking the meats.

          3 T. olive oil
          1/3 c. diced carrots
          2/3 c. finely chopped onion
          6 oz. pancetta, chopped
          6 oz. coarsely ground veal
          12 oz. coarsely ground pork shoulder or butt
          3/4 c. whole milk
          1 c. red wine
          2 28-oz cans plum tomatoes, chopped, or pureed in blender,w/juices
          Salt, freshly ground pepper and nutmeg

          Heat oil over med. heat; add carrots and saute 4-5 minutes. Add onions. Saute another 5 minutes or so. Add pancetta and cook, stirring occasionally, 10-12 min. Add veal and pork. Cook, but don't brown, for 10-15 min. Add milk, and cook until it is mostly absorbed, about 10 min. Add wine, and cook until it is mostly evaporated and absorbed, about 10-15 min. Add tomatoes. Simmer uncovered, stirring occasionally, until very thick, 2 - 2 1/2 hours. Season to taste w/salt, pepper, and nutmeg.

          2 Replies
          1. re: nomadchowwoman

            I just wanted to let you know that I made your recipe last night and it was absolutely delicious. Even my wife, who hands out compliments like they are precious gems, loved it and said so. I followed the recipe faithfully except I substituted some "spreadable salumi" called nduja http://www.urbandaddy.com/sfo/food/24... for the pancetta.

            1. re: Servorg

              I'm so glad you (and your wife) liked it, Servorg! I made a batch last week: we had it on pappardelle one night, and I made lasagne the next. (Last night I took what was left from the freezer and added some Italian sausage and more tomatoes and made baked ziti.)

              I've heard of nduja but never seen it anywhere; sounds like it was a fine substitute.

          2. I love this recipe from Mario Batali, although it's written for meatballs and isn't strictly a Bolognese recipe
            http://www.foodnetwork.com/recipes/ma...

            I subbed regular ground beef for the ground veal in the recipe. It's really delicious.