Comments on: Ragù Bolognese (Bolognese Sauce) – an Analysis, with Recipes, Tips & Resources

By: Tina Prestia

Tina Prestia — Sat, 04 Oct 2025 21:20:23 +0000

In reply to Steven Horst. Hi Steven! I’m glad that you like the recipe too. It is delicious. Do try my recipe as well. There is a link to it in this blog post. After I wrote this article I ended up creating my own Bolognese recipe. As for a substitute, it think you are using a decent choice. The cranberry probably adds some acidity to counter the sweetness of the grape. Maybe dilute the mixture so that it doesn’t leave a strong flavor. Thanks for reading!

By: Steven Horst

Steven Horst — Fri, 03 Oct 2025 12:37:15 +0000

I am making the Simili sisters’ recipe for the third time today. You are right — it is unique and exceptional! I think the chicken liver makes a big difference, as does the nutmeg. One time I used cream instead of milk because that was what I had on hand. Good both ways. I do not use alcohol, so a real substitution question there. I have been using cranberry-grape juice, which has some fruity, sweet, and bitter, and it seems to work well, so I can recommend it to those who cannot cook with alcohol. I have also been doing the slow cooking in a slow cooker, so I can leave it to cook 4 hours or more while I am out at work. I wish I had read this and your article with Vincenzo before my trip to Bologne a few years back so I could try all these chefs’ work! Thank you for putting this together.

By: Five Italian Foods In America That are Not From Italy | CulinaryLore

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[…] Ragù Bolognese (Bolognese Sauce) – an Analysis, with Recipes, Tips & Resources […]

By: Tina Prestia

Tina Prestia — Thu, 19 Dec 2024 15:53:18 +0000

In reply to Alexis Schea. Hello Alexis! The recipe is already a double batch so one recipe should be enough. Happy holidays!

By: Alexis Schea

Alexis Schea — Thu, 19 Dec 2024 13:19:17 +0000

I was hoping to make 2 of your Traditional Lasagna Bolognese. Is this recipe enough for both of them or would I need to double it?

By: Tina Prestia

Tina Prestia — Sat, 22 Oct 2022 19:10:56 +0000

In reply to Mary Ann Rubino. You’re more than welcome!

By: Mary Ann Rubino

Mary Ann Rubino — Sat, 22 Oct 2022 12:09:27 +0000

In reply to Tina Prestia. The details are much appreciated. Thanks again !

By: Tina Prestia

Tina Prestia — Wed, 19 Oct 2022 08:33:05 +0000

In reply to Mary Ann. Hi Mary Ann! Thanks so much for reading. Yes, in some of my posts, I go a little crazy with the details! Let me know how you like the recipe. The Petroni is wonderful too.

By: Mary Ann

Mary Ann — Tue, 18 Oct 2022 11:35:39 +0000

What an interesting blog post and so thorough ! Living as an Italian in North America, it was years before I realized there’s a difference between a meat sauce and Bolognese. Thank you for the recommendations as well for the cookbooks and authors. I read the Simili Sisters recipe will have to give it a try! Thank you Tina.

By: Tina Prestia

Tina Prestia — Tue, 11 Oct 2022 14:41:34 +0000

In reply to John. Hello John. Thank you! I’m glad that you enjoyed the article. Some cooks mix the ragù and bechamel and others keep them separate. I am in the second camp. I like tasting the different sauces separately on my tongue. Both methods are used in town.