From Bon Appétit · Andy Baraghani · · 1m 10s
BA’s Best Bolognese
Andy Baraghani’s rich meat gravy Bolognese sauce freezes well and pairs perfectly with pasta.
In brief
Andy Baraghani’s rich meat gravy Bolognese sauce freezes well and pairs perfectly with pasta. Andy Baraghani’s Bolognese sauce recipe uses beef and pancetta for a rich, meaty sauce that freezes and pairs with pasta. Originally reported by Bon Appétit.
Bolognese sauce recipe
Andy Baraghani describes his Bolognese sauce as meat gravy, rich and savory with beef and pancetta.
“It’s meat gravy.”
Key ingredients
Onion, carrot, celery chopped finely; white wine, whole milk, nutmeg for subtle warmth.
Cooking time
Sauce takes three hours from start to finish with most time hands-off.
Pasta pairing
Serves with fresh tagliatelle, pappardelle, or dried rigatoni for best texture.
Freezes well
Sauce freezes for up to three months; thaw overnight and reheat gently.
Meat substitution
Ground beef chuck (20% fat) is standard; pork, turkey, or bacon can substitute.
Wine choice
Dry white wine preferred for acidity; red wine makes sauce darker and more robust.
Watery sauce fix
Sauce needs gentle simmer to reduce; add stock if too watery after two hours.
Freeze and reheat
Cool sauce, freeze in airtight containers for up to three months; thaw overnight.
The bottom line
Andy Baraghani’s Bolognese sauce recipe uses beef and pancetta for a rich, meaty sauce that freezes and pairs with pasta.
