Learn how to make a Bolognese Sauce recipe! Go to http://foodwishes.blogspot.com/2013/10/bolognese-sauce-hip-hip-hazan.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Marcella Hazan-Inspired Meat Sauce Recipe!
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Check out the recipe: https://www.allrecipes.com/Recipe/235273/How-to-Make-Bolognese-Sauce/
Love this recipe
The longer you cook tomato sauce the more of a burnt flavor it has in the end. The 4-6 hour thing I don’t agree with.
Chef John, thank you thank you thank you. I started my food creating life as a cake baker and was GLUED to recipes, as one needs to be with baking chemistry etc. My cakes are amazing (thank you Rose Levy Berenbaum!) Your channel and videos have REALLY moved me forward as a cook….completely gotten me onto techniques as opposed to complete slavishness to a recipe. I make several of your recipes on an ongoing basis, but wanted to put my BIG THANK YOU note on THIS recipe. (The other recipe I must mention is the pork chops with apple cider reduction—OMG AMAZING!)
I have made this Bolognese sauce more than any of your other recipes (at least every six weeks on average) because everyone who has ever had it always asks "did you work in a restaurant to learn this?" It's the BEST. I have shared this with my friends who like to cook, and every single one of them loves it as well. It's so fun to make something that really REALLY is extraordinary tasting right in your own kitchen! Also, it made me learn about Marcella Hazan and read her book and learn even more stuff! I always seem to refer back to this video, even though I thoroughly know how to make this without looking at anything! (Maybe it's because I always want to laugh out loud at the "which means order pizza" line which is CLASSIC, and my favorite Chef John joke of all time! (Although the "moon" joke kills me too!)) I also make double batches most of the time for freezing etc. I figure if I'm gonna bother, then BOTHER. But except for the preliminary fine chopping of the mirepoix/soffritto (my only alteration is that I grate the carrots….just have grown to prefer that method which is faster–so they can add their sweetness–but eventually melt into nothingness) and the attentiveness required during the milk and wine reductions, the remaining five hours or so is no bother at all. And at the end, you end up with the Most Amazing Thing! I also double the nutmeg since I love nutmeg. <g> OMG! THE MOST AMAZING THING I"VE EVER COOKED. I use this for lasagna Bolognese with bechamel and peoples just SWOOOOON. (I love when the swoooning occurs!) THANK YOU THANK YOU THANK YOU for making me a WAY better and more confident cook. Family and friends have benefited greatly and you have given me "permission" and a confidence at a skill that I didn't have five years ago. HUGS HUGS HUGS and love.
"That's between you and your cardiologist"…🤣 my coffee went everywhere.
Using a food mill would remove the seeds from the tomatoes and the seeds are what can make the sauce bitter, No?
4 to 6 hours?? 😳
https://www.youtube.com/watch?v=NoYKBAajoyo
I just made mine.
It's way over a 10.
You have to be patient with this sauce.
What you want is flavor. Concentration of everything you put in..
The longer it simmers the better.
The meat is very tender like smooth baby.
San Marzano is a must
It's worth the cost.
If you don't have them…you'll have to add a little sugar.
Thanks for the tips John.
I'm going to freeze mine too for another day.
is it possible, to make this recipe without using any type of alcohol? If yes, what is the substitute? thanks
It’s been so many years and I still make this recipe!!! I love it! I make a killer lasagna with this bolognese sauce! Thanks for all the recipes chef John! A real masterpiece!!!
It's 3 AM and I'm hungry. In a brief 4-6 hours in the slow cooker, I'll be eating this for lunch!
Amazing, my favorite Italian dish is bolognese sauce over ANY pasta but mostly over fettucini or shells. This recipe is amazing as are all your recipes and your sense of humor! Thank you.
I never read the original recipe, but I have always been told to use buttermilk. Is that true, or false?
What is the substitute of white wine in a recipe?
Making this as we speaking about 30 minutes in and the wine is in…..although I think I’m gonna use macaroni or shells tonight with mine. Definitely want a smaller pasta to enjoy this delicious sauce
i have fresh orrgano and thyme in my garden, so i always put a bunch of it when it cooks. i believe it compliments the tomatoes and meat unbelievably good
I make Bolognese all the time now, and it's all because of this video. I change it up with different meats and spices depending on my mood, but it always delivers. Thanks, Chef.
If you can't pronounce the name, I question your cooking skills!@
This looks so hearty and delicious. Well done.
For a tasteful difference try cream cheese instead of milk 😋
I’m a heat monger. I add a good amount of red pepper flakes
Awesome
would you be interested in adopting a semi-housetrained 35 year old manchild?
Perfetto!!!
Hi chef John, I’ve done this recipe many times but need to skip the milk portion. Since milk helps to soften the meat, what would make a good substitute. Thank you!
White wine? Not red? Hmmmm…..
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH
I followed the recipe almost exactly from the blog, but my sauce ended more orange, and less red and tomatoey even with slightly less than 1.5lb of ground beef. I cooked it for around 3 hours. I feel like 28 oz of canned San Marzano tomatoes may not be enough, or 1/2 cup of diced carrots and 1/2 cup of diced celery might be a bit too much and ended up thinning the sauce. Either that or the color of the sauce in the video is redder than real life. I might try to add in some tomato paste in the future.
I’ve been making this recipe for years
It’s literally my dad’s favourite dish. Thank you so much for the recipe!
Don't care what you say. I never add nutmeg, ugh.
You use FAR too much salt!!
Is it possible to substitute the white wine with red? And if so do i have to skip the milk step?
Man after 5 hours it just tastes like ragu
John. Please, please don’t do the vocal fry. I love you videos but can’t listen because of the vocal fry.
Oh so good
I never use milk or wine😳 but you are the captain of your Bolognese
Capers
LOL, got me at “Point Break Swayze”!
Point break Swayze sauce
…it's just spaghetti sauce
Where is the pork/veal?
I know your recipe like the back of my hand yet I visit every time I want to make bolognaise ❤️❤️❤️
I made this today with red wine, beef mince, i added garlic, bacon and some dried mixed herbs too – it was absolutely delicious! thank you 🙂 I would have never thought to add milk
Chef John has got it going on. You would have to be crazy, to not enjoy his bolognese.
Swayze's ranked: 1. Point Break Swayze 2. Road House Swayze 3. Red Dawn Swayze
Don’t understand the cayenne and nutmeg. What flavor does the nutmeg add ? White wine instead of red?
I made this yesterday, Fantastic and will be made on a weekly or bi weekly from now on.
Great, but kinda overkill with thos san marzanos. I would never ever boil san marzanos. Save those for your pizza sauce (no boil ofc as no cultured being ever boils its pizza sauce)
An excellent addition: get 200 grams of diced pancetta and cook that over medium heat to crisp the dice and render out the fat, then add a splash of olive oil. Cook your veggies in that instead of the olive oil/butter mixture. Then, after you’ve added your crushed tomatoes and water, throw the diced pancetta back into the pot and you’ll have lovely little flavour treasures mixed into your sauce!