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64 Comments
Laura R.
July 12, 2016
Quite funny that some people get upset that it's 'not bolognese'!! if you read the article he clearly says if you're after an authentic bolognese sauce this recipe is not for you!! Can't wait to give it a try, looks delish! And anyway that's half the beauty about cooking, being able to make things a bit different and forgetting the rules sometimes! :)
Smaug
February 9, 2015
This isn't really a tomato sauce, most of the tomato in an ordinary Bolognese has been replaced with cream and stock. An ok recipe, but hardly an improvement. The mushrooms are Portabella, not Portobello.
I_Fortuna
February 9, 2015
Actually the spelling is "portobello". I looked it up. I found some people do spell it with an "a" however. Certainly looks like a tomato sauce to me. What would this sauce be without tomatoes?
Wish I could get ground lamb in our tiny town. Buying lamb at all is very expensive here. Most of our lamb is exported. Personally, I would like ground pork or Italian pork sausage. A new supermarket is going to open this summer with an actual butcher so maybe I can get lamb then.
Hubby loves lamb but we eat mostly pork which would have a more mild flavor in this sauce than beef. Love pancetta. All are good though. : )
Wish I could get ground lamb in our tiny town. Buying lamb at all is very expensive here. Most of our lamb is exported. Personally, I would like ground pork or Italian pork sausage. A new supermarket is going to open this summer with an actual butcher so maybe I can get lamb then.
Hubby loves lamb but we eat mostly pork which would have a more mild flavor in this sauce than beef. Love pancetta. All are good though. : )
Smaug
February 10, 2015
It's a quarter the tomato of a standard Bolognese for the amount of other ingredients; the base is more cream than tomato. As far as Portobello, the intermittently dependable Wikipedia does allow it for the mature mushroom, so have at it.
Timothy H.
January 9, 2015
I have been partial to Cook's Illustrated's perfect Bolognaise but this is intriguing and I can' wait to try it!
Nedra W.
January 7, 2015
stewed tomatoes/tomatosauce/tomato paste/lemon juice/brown sugar/bay leaf/basil/oregano/thyme/marsala winechopped pimento stuffed oliveschunk offf mozzarella cheese to melt/parsley yellowtoes
Lynn
May 28, 2014
Where can I buy the handy little bowls and bottles shown in the picture of the ingredients above?
Kristen M.
May 28, 2014
Some are vintage and the rest are assorted Weck jars, which we use for pretty much everything and sell in our online shop, Provisions! https://food52.com/provisions/search?q=weck
Fawntine
April 16, 2014
LOVE IT! I changed it up based on ingredients on hand, but used 1.5 beef and 1/5 italian sausage. didn't have pancetta so skipped it, but added some oregano and basil (can't do sauce without it!). This recipe is really to die for...I will never go back to my standby!
Sandie
April 7, 2014
This is so similar to the way I make my "gravy" although I've never used ground lamb or nutmeg-- I need to try that! But two ingredients I think should always be added in (for me, anyway) are about a 1/4 cup of fresh minced parsley and about a 1/2 cup of grated locatelli cheese. I like to use the cheese as my "salt" and then just add a bit more salt if needed. :)
Robyn L.
March 27, 2014
I add cinnamon in place of the nutmeg and it makes a yummy, yummy flavor to the sauce.
OctoberGlory
March 26, 2014
Just had this for dinner tonight and "Wow" was it good. Followed the directions exactly using spaghetti pasta and ground lamb. Looking forward to sharing it with friends next time. This is a definite "keeper". I'll be searching out more recipes by Nigel Slater. Thanks.
Midge
March 10, 2014
I made this with lamb for a dinner party and it was outstanding. Thank you for a total keeper.
EmilyC
March 9, 2014
I made this tonight and it was really good, just as its name promises. I'm not a big fan of portobello mushrooms but I loved them here. I was cooking for someone who can't have any alcohol, so I omitted the red wine and slightly increased the tomato and added red wine vinegar. That worked really well. The only thing I'd do differently next time is add a little less cream, since I found the full amount to dull the flavors slightly.
Gioia
March 7, 2014
This is not a Bolognese sauce!!!!!
Carol H.
March 7, 2014
I agree it is a gross misnomer. Sadly, any spaghetti sauce with tomatoes and meat in it and a few other things often gets called bolognaise (or Bolognese) sauce these days. But it still looks like a tasty sauce.
I_Fortuna
March 7, 2014
I seriously understand how you feel. I feel the same about our Mexican cooking. I had to give up fighting it because it has been so "changed" in the U.S. Nowadays, anything with a tortilla is called Mexican. : ) It is not worth an international incident so I whince and bear it.
I_Fortuna
March 6, 2014
Shirataki noodles made from konjac yams. They also make them with tofu mixed with konjac yam which is suggested to be more like regular wheat pasta noodles.
Here is one, but they have others.
http://locarbu.com/index.php?main_page=product_info&cPath=19&products_id=1821
The ones with tofu + yam have about 20 calories per serving and the yam noodles have 0 carbs.
This sauce can also be used on top of tofu or cauliflower or other cooked veggies.
Here is one, but they have others.
http://locarbu.com/index.php?main_page=product_info&cPath=19&products_id=1821
The ones with tofu + yam have about 20 calories per serving and the yam noodles have 0 carbs.
This sauce can also be used on top of tofu or cauliflower or other cooked veggies.
Carol H.
March 6, 2014
Thank you I_Fortuna. I never knew they made noodles out of tofu and yams. I don't have any idea where to get them but I will start by looking in Chinatown (I am in Toronto).
I_Fortuna
March 7, 2014
Hi Carol, I posted a link in my last post and they have all kinds of low carb food.
A health food store and possibly an Asian market may carry them. The tofu/yam combo seems to be the favorite.
A health food store and possibly an Asian market may carry them. The tofu/yam combo seems to be the favorite.
Carol H.
March 8, 2014
Thanks I_Fortuna. I had read the nutritional analysis but hadn't noticed you can order them. I will order some now and then look for them in Chinatown when the weather warms up.
Julian C.
March 6, 2014
However good this does or does not taste, it bears no resemblance to classic Bolognese sauce, and will not taste like the real thing when you brown the meat and cook quickly with high heat. I know the cook wants to sell his name, cookbooks, etc. but must he do it at the expense of what Bolognese Sauce really is?
Barbara M.
March 5, 2014
I am trying to do low carb. Is there something that is not starchy i could put this over? it sounds great.
Carol H.
March 5, 2014
Yes, there is! Spaghetti squash. You just bake it up in the oven and shred it with a fork. A 170 gram serving of spaghetti squash has 10.95 grams of carbs as opposed to a 170 gram serving of spaghetti has 124 grams of carbs. I often use spaghetti squash when I want to pig out on spaghetti but don't want to overload on starchy pasta. I also saw recently on t.v. a machine that looks like a meat grinder that you can put whole zucchini in and it comes out in strings like spaghetti, altho I don't know where to get it.
Carol H.
March 5, 2014
Ok, Barb, I just found it. It is called a zucchini noodle maker and you can get it at www.digestivewellness.com
tastysweet
March 5, 2014
I love the idea of this recipe. I have been making one of my favorites from realmomkitchen.com. It is the best slow cooker Bolognese sauce ever. And it is. Next time I plan on adding ground veal with the ground beef. One must try it. I added 1 lb. Hot sausage meat, pinch of red pepper flakes and fresh basil and some sugar. Did 7 hrs. on low and on1 hr. on warm. Will compare it to this one.
Thanks for sharing.
Thanks for sharing.
gina G.
March 5, 2014
I peel off a long strip of lemon rind and cook it in my bolognese. It usually melts away. Or else I fish it out before serving, but it adds a subtle and marvelous perfume to the dish.
tastysweet
April 17, 2014
Gina, I love the idea of the lemon rind. Was wondering if using the zest would blend in a little easier. Will try it as soon as I have the time to make this.
I either have some time or don't have the ingredients on hand. But every now and then, time and ingredients do come together.
I either have some time or don't have the ingredients on hand. But every now and then, time and ingredients do come together.
Meatballs&Milkshakes
March 5, 2014
I make a quick bolognese that's very similar to this, but the even bigger time saver for me is that I pulse very rough chopped sofrito ingredients in a food processor for a few seconds, rather than spend the time chopping into a fine dice. I've even used the food processor to mince up the pancetta, although it does tend to get a little pasty this way. But when it cooks down, you won't know the difference.
Marcella H.
March 5, 2014
Very nice Nigel, but Marcella may have gone you one better: See her Simple Veal Sauce, published 1997, no milk, no wine, no carrots, no celery, only three ingredients aside from the butter, oil, and salt. It takes 30 minutes and tastes heavenly. Victor
Kristen M.
March 5, 2014
Victor, I can't thank you enough for sharing this. It sounds brilliant, and I'm looking forward to trying it.
Victoria C.
March 5, 2014
I just pulled Marcella Cucina from my shelf, and, sure enough, there's the recipe on Page 172. I'm going to make it tomorrow! Am I correct that the INCOMPERABLE Marcella Hazan never put garlic AND onion in the same dish? I can't think of one example when she did. I have all her books, including the first two, and as much as I adore Essentials, nothing could make me part with them.
Kaja1105
March 5, 2014
I can attest that Marcella's simple veal sauce is wonderful (and was a regular weeknight dinner during my son's high school years). Perhaps a future Genius Recipes pick!
Cass T.
March 5, 2014
I chop chicken livers and add them to the mix along with the meat. This gives an intense flavour to the rĂ¢gu.
Carol H.
March 5, 2014
Sorry, Cass, but chicken livers would never work for me. I know lots of people like liver but just the smell of it makes me hurl. Happy cooking, though!
Jan K.
March 5, 2014
I'm with you, Carol. I do love FRIED chicken livers, but it stops there! Let the beautiful bolognese remain pure!
Joy B.
March 5, 2014
Amazing things happen when you make this bolognese. <3
Kristen M.
March 5, 2014
Joy, thank you for all your bolognese research help! I couldn't have been blasphemous without you.
Lizzie 4.
March 5, 2014
Brought back a great recipe from Bolognia has less than 1/2 the amount of tomato sauce. Yum, think I'll make some.
bluejeangourmet
March 5, 2014
yes! this is almost exactly how I do my quick bolognese--my family is a fan of the lamb--and we've served it over polenta several times this winter. the mushrooms really are a game-changer.
JadeTree
March 5, 2014
Yay! Glad you're shining the light on this little treasure. The temperature here dropped 30 degrees yesterday so I think it's time for another batch.
Urs
March 5, 2014
What kind of stock
Kristen M.
March 5, 2014
We used chicken stock because it's what we had, but beef would be great too.
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