Bolognese with fennel from Something from Nothing (page 246) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Barely cooked broccoli rabe with Calabrian chile & garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan.

  • BearTrapHouse on May 03, 2026

    Will definitely make this again. Pretty low effort but so delicious. Love that it makes enough to freeze.

  • rglo820 on February 08, 2026

    The fennel was a nice addition but I am not sure I would choose this over other bologneses I have tried. I froze a bunch of leftovers and and am looking forward to trying a lasagna with it.

  • katmagdunn on January 25, 2026

    I love the fennel seed. Note it took me a solid three hours to get the right consistency; at 2 hours it was still mediocre and kind of watery. I also never got the browning quite right and found it tricky even spread over 2 pans

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