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The Food Lab: Hearty Vegan Mushroom Bolognese

The Food Lab J. Kenji López-Alt 24 comments

Bolognese is one of my favorite sauces to make, and I'm pretty damn good at it. My goal with this vegan version is to create a 100% meat-free sauce that benefits from a long, slow braise, and produces an end result that is every bit as rich, hearty, a deeply flavorful as my own traditional bolognese recipe. More

Pasta With Rich and Hearty Mushroom Bolognese

Serious Eats J. Kenji López-Alt 20 comments

A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day. More

From the Archives: No-Holds-Barred Sunday Lasagna Bolognese

J. Kenji López-Alt Post a comment

Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said. Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago. More

One-Pot Wonders: Weeknight Turkey "Bolognese"

Yasmin Fahr Post a comment

Creamy, unctuous, and utterly comforting, a traditional bolognese sauce typically takes around three hours to make, allowing the flavorful liquids to concentrate and envelop the ground meat to make that rich sauce we all love. Outside of the Italian countryside and professional kitchens, weeknight meals are not conducive to three hours of simmering, so we're going to fast track the process, creating a riff on the classic sauce that still maintains its delicious flavor. More

Weeknight Turkey "Bolognese"

Serious Eats Yasmin Fahr 2 comments

A quick and easy weeknight one-pot spaghetti with turkey bolognese. The meaty secret? A splash of Asian fish sauce added right at the end to amp up the umami. More

Easy Spaghetti Sauce

Serious Eats Stephanie Stiavetti 1 comment

This easy-to-make spaghetti sauce is the ultimate in comfort fare with its rich, tart personality and down-home meaty richness. More

Chicken Bolognese

Serious Eats Yvonne Ruperti Post a comment

Umami-rich ingredients add meaty flavor to this lower fat version of a classic bolognese. More

Barbara Lynch's Tagliatelle Bolognese

Serious Eats J. Kenji López-Alt 25 comments

Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you could email me and I'd send you the recipe when I should've just outright shared the recipe with all of you right here in the first place. More

Boston: Barbara Lynch's Tagliatelle Bolognese

Hub Grub Liz Bomze 8 comments

There's no way to write a column about iconic Boston dishes without including Barbara Lynch. Needless to say, it's not your average bowl of spaghetti and meat sauce. For one thing, the tagliatelle (which, I was once told by Lynch's local contemporary, chef Dante de Magistris, who makes my other favorite bowl of Bolognese, is the traditional noodle on which this sauce is served in Bologna) is perfect: springy, eggy, and light, with just enough chew. It's my go-to pasta recipe. (Sorry, Marcella.) Meanwhile, the sauce is unctuous and complex, yet straightforward and clean-tasting. More

Healthy & Delicious: Mushroom 'Bolognese'

Serious Eats Kristen Swensson Sturt 6 comments

Easy to make and blessedly light, the sauce is a hearty, veggie-packed weeknight alternative to meat-heavy ragus. The flavor deepens after a few nights in the fridge, and a sprinkling of parmesan gives it even more depth, plus a pleasing cheesiness. More

Sunday Dinner: No-Holds-Barred Lasagna Bolognese

Serious Eats J. Kenji López-Alt 57 comments

"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one... More

Cook the Book: Tomato Sauce with Hot Pork Sausage

Serious Eats Caroline Russock 20 comments

"I didn't expect this sauce to taste nearly as good as it did." [Photograph: Caroline Russock] Call it what you will: ragu, bolognese, or Sunday night dinner—nothing satisfies like a plate of pasta with a meaty red sauce. But a... More

Cook the Book: Bolognese Sauce

Serious Eats Caroline Russock 20 comments

Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely.... More

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