HOME > Chowhound > Home Cooking >

Best Bolognese Recipe

CMizellT2 Jan 11, 2010 10:10 AM

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    mscibbe RE: CMizellT2 Jan 11, 2010 10:20 AM

    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
      r
      Rella RE: mscibbe Jun 30, 2012 05:22 PM

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

    2. visciole RE: CMizellT2 Jan 11, 2010 10:40 AM

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

      1. bushwickgirl RE: CMizellT2 Jan 11, 2010 11:19 AM

        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
          c oliver RE: bushwickgirl Jan 24, 2013 04:30 PM

          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. nomadchowwoman RE: CMizellT2 Jan 11, 2010 11:36 AM

          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
            Servorg RE: nomadchowwoman Jan 19, 2013 08:18 AM

            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
              nomadchowwoman RE: Servorg Jan 24, 2013 04:04 PM

              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. h
            housewolf RE: CMizellT2 Jan 11, 2010 04:33 PM

            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.

            1. tim irvine RE: CMizellT2 Jun 30, 2012 01:49 PM

              Mine is never the same twice but I have three deviations I always take...minced beef and whatever other meats, toasted nutmeg and fennel, and dried mushrooms.

              1. shaogo RE: CMizellT2 Jan 24, 2013 04:09 PM

                Really intense, rich, "mind-blowing" Bolognese takes at least 8 hours on the stove.

                It includes ground, sauteed chicken livers.

                It includes lots of red wine (which is reduced).

                It doesn't always include milk untl *after* the long-cooking.

                It includes beef, veal and pork.

                Just my opinion.

                As for tiramisu -- we love anything traditional (our supermarket actually sells pretty good lady fingers, we get Mascarpone from the Italian grocer; make espresso -- but we add booze (usually Tuaca or Cognac) all over it.

                1 Reply
                1. re: shaogo
                  Jay F RE: shaogo Jan 24, 2013 04:44 PM

                  I tried Barbara Lynch's Bolognese from STIR, which has chicken liver in it, and all I could taste was the off-taste of chicken liver. Never again.

                  I tried Nomad Chow Woman's Bolognese (above, and thanks, NCW), and liked it very much.

                2. Charles Yu RE: CMizellT2 Jan 24, 2013 04:31 PM

                  This is Mario Batali's 'Ragu Bolognese' recipe:

                  http://www.foodnetwork.com/recipes/ma...

                  I have tried it and it tasted exactly like the Bolognese sauce I had at Babbo's! Very Very nice!!

                  1. tim irvine RE: CMizellT2 Jan 24, 2013 07:18 PM

                    My favorite (served with pappardelle made with a cup of AP, a cup of semolina, and four eggs):

                    Minced beef, veal, and pancetta,
                    minced onion, carrot, and celery for the soffrito
                    Home made chicken stock
                    Dried mushrooms reconstituted with hot water and Sherry
                    Brown meat, add soffrito, a bay leaf, and stock, simmer FFE, add wine of choice for last hour and toasted ground nutmeg, pepper, and fennel seed. Add a small amount of canned Italian tomatoes. A little cream.

                    I prefer Pecorino Romano on top.

                    Show Hidden Posts