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Grandma's Bolognese

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Recipe photo courtesy of The Ingalls

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

Source: Martha Stewart Living, January/February 2019
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling.

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Reviews

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How would you rate this recipe?
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  • noelozanojr
    23 MAR, 2019
    Amazing. Go heavy in the wine and take your time. Now my go to red meat sauce. Has delighted at every dinner party I’ve served it at and everyone asks me to send them the recipe. TY Martha
    Reply
  • sontamenichell
    25 FEB, 2019
    It did take quite a long time to make, but I thought the flavor was amazing! I pretty much followed the directions exactly, but added a little extra cream at the end. I will definitely make this again. A perfect Sunday dinner.
    Reply
  • CKL18572403
    7 FEB, 2019
    For the amount of time it took, I would have expected it to have a lot of flavor. It was so so so very bland. I even added extra pancetta, garlic, marjoram and used the sauce from the drained tomatoes to try to save it and it was a total bust. Would not recommend.
    Reply

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