Bolognese meat sauce (Ragù alla Bolognese) from Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine by Saveur Magazine

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Notes about this recipe

  • SpatulaCity on October 08, 2023

    Excellent bolognese recipe! Love that this is made the Northern Italian way, so there’s more focus on the rich meat flavors instead of too much tomato. I make a lot of bolognese and love the results here, which is especially gratifying because it has fewer ingredients and is more simple to prepare over other recipes I’ve tried. The livers are enough to add umami without too much funk. I think using canned tomatoes and avoiding tomato paste helped avoid a certain bitterness I’ve tasted in many a ragu recipe. Not sure if it was my pan size, but the steps did take longer than stated in the book - for the veggies to soften/ caramelized and the meat to cook, liquid to evaporate, etc.. Simmered for over four hours. Perfect for us!

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