'bolognese' on Serious Eats

The Food Lab: Slow Cooked Bolognese Sauce

When it comes to meat sauces, ragú Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees. More

The Best Slow-Cooked Bolognese Sauce

When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees. More

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

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"

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

Boston: Barbara Lynch's Tagliatelle Bolognese

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

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