Sorry My Bolognese Sauce is BETTER than Grandma’s

This incredible Italian homemade Bolognese Sauce Recipe is slow-cooked with tomatoes and herbs for an unbelievable pasta or …


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About the Author: Chef Billy Parisi


  1. Cloves? That’s a new one on me but i will add next time , Mary Berry one of our famous cooks in UK adds milk or cream so i have been doing that for a long time.
    Thank you for the recipe. 🏴󠁧󠁢󠁷󠁬󠁳󠁿

  2. I do mostly the same, but I've never been a fan of the traditional milk/cream addition since for me it just mutes the flavors I've worked for. Instead I'll toss in a bit of cheese rind if I have one.

  3. Among variations that you mentioned, adding minced lamb, veal and chicken livers adds additional depth of flavor, making it a "Ragu Cinque Carne" (Five meat ragu).

    Also, reconstitute about 8 ounces of dried Porcini Mushrooms, mince them and add to the meat/vegetable mixture. Add the residual reconstiting liquid (filtered through a cheese cloth) along with the wine and stock. Also, instead of plain pork belly, substitute "pancetta."

  4. They say Bolognese, changes from house to house. I'm not with the vegetables, I make this a lil different. I'm willing to try this. I'll try any tomato sauce at least once.

  5. I make my bolognese sauce just like you but use cream and a scoop of crème fraiche. My salad is similar too except I prefer the green olive over black and balsamic vinegar. Sometimes I use fresh lemon for the acid instead. I’m Italian too. Roman and Napoli.

  6. First of all this looks like a beautiful sauce. I have been doing something similar with the veg but using half and half ground beef and packaged Italian sausage, paired with Walmart greatvalue marina sauce. It is good but I think I should be carmelizing the onions more and also I will try adding the cloves. Thanks for the recipe

  7. The ragu excellent. I learnt from both my nonna and mamma. A tip…..season lightly each stage as you go. Don't know why, but it works for anything cooking. We use a triple meat blend…..beef, pork and veal and a preference for white wine. Need to make some !!!!!

  8. Chef Parisi, you are absolut;y right when telling us to make sure the onions are well caramelized. You videos are very well explained with different options. I love that. Thank you for this recipe, you being an Italian Chef has to be the greatess Bolognese sauce to serve to our guess. Thank You so much for sharing your great recipes with us. Best Regards

  9. Great recipe! I often make a very similar recipe in a large batch, divide into bags and freeze. Then when making a lasagna/pasta I just pick a bag, unfreeze in a sous vide and bake/mix. Works great and much better than the store-bought!

  10. Great video chef! Do you think chicken stock would be a decent alternative to beef stock with this recipe? Stock isn't sold in the country I'm living in and I usually only make chicken stock. Might try to expand to beef stock one day. Thanks!

  11. For those who arent confident in their knife skills, a Food processor does work for the veggies but means much more cleaning… I use the fine side of my cowbell grater when I need several cups of multiple kinds of fine minced veggies. It works pretty well, but is the perfect combination of quick yet also extremely easy to clean up when done – however Nana's wooden spoon is absolutely mandatory. It adds the most important seasoning: love.


  12. Thank you for giving realistic timings for a home cook! I hate when a recipe says sauté till soft, 6 mins, and it takes me 20 mins! Granted, red wine needs to factored into my equation! 😁

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