Costco Bolognese Sauce?? Or any other prepared bolognese sauce?

[sksjasams]

We absolutely love the Lasagna Ravioli with Bolognese Sauce from the Costco deli section.

Does anyone know if they sell that sauce at Costco?

Or has anyone had any luck finding a jarred Bolognese sauce that was delicious?

No recipes, please

Thank you for your help!!

 

[firecracker725]

We absolutely love the Lasagna Ravioli with Bolognese Sauce from the Costco deli section.

Does anyone know if they sell that sauce at Costco?

Or has anyone had any luck finding a jarred Bolognese sauce that was delicious?

No recipes, please

Thank you for your help!!

I won't give you my (super fabulous) recipe, but I've tried a lot of jars of bolognese. None come close to mine. I'll buy jarred marinara in a NY minute, but just say no to jarred bolognese.

 

[sksjasams]

I won't give you my (super fabulous) recipe, but I've tried a lot of jars of bolognese. None come close to mine. I'll buy jarred marinara in a NY minute, but just say no to jarred bolognese.

Aw, well now I feel like I'm missing out on your super fabulous recipe...
I just seriously know I would never take the time to make it. Trying to be realistic (for once).

 

[TheIncredibles!]

Aw, well now I feel like I'm missing out on your super fabulous recipe...
I just seriously know I would never take the time to make it. Trying to be realistic (for once).

Is there a jar sauce you like? You can always just doctor that up. My sauce has browned ground beef with garlic, minced celery and carrots then I make the sauce but you can just cook the meat and veggies and then dump some jar sauce over it and heat through. You can cook up a few lbs of meat with the garlic and veggies and separate into freezer bags then you can have quick sauce whenever you want it.

 

[dashofsunshine]

"Doctoring" would be my suggestion, as well. I make an all day bolognese from my paternal great grandmother, but when I don't have the time, I grab a jar of Classico spicy tomato & basil, brown up some ground beef, some finely chopped veggies, and lots of herbs and simmer it for a few minutes. It's still delicious and doesn't take long at all!!

I haven't found a jarred meat sauce straight from the grocery store that is even remotely tasty to me

 

[Poohforyou]

I agree with doctoring up a sauce. There are lots of good jarred marina sauces out there. We like Trader Joe's and Classico.

 

[shoney]

I don't really get "doctoring up"....just buy some canned crushed tomatoes and start from scratch.
Sauce really doesn't take a lot of time to throw together.

I wouldn't buy any jar sauce. They all taste sweet to me, but I would never ever consider buying jar sauce with meat in it.

Give it a try...I think you will be very happy you did!!!!

 

[firecracker725]

I don't really get "doctoring up"....just buy some canned crushed tomatoes and start from scratch.
Sauce really doesn't take a lot of time to throw together.

I wouldn't buy any jar sauce. They all taste sweet to me, but I would never ever consider buying jar sauce with meat in it.

Give it a try...I think you will be very happy you did!!!!

Bolognese does take time. If you don't simmer it for at least 4 hours, it will definitely not be the right texture, and the flavors will not have time to marry. Quick marinara, yes. Quick bolognese, not so much.

 

[shoney]

Bolognese does take time. If you don't simmer it for at least 4 hours, it will definitely not be the right texture, and the flavors will not have time to marry. Quick marinara, yes. Quick bolognese, not so much.

Here is a simple recipe.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe2.html

I don't agree that it has to simmer for hours. If you are using a real roast and not ground beef, then yes, it has to get tender.

The sauce in the above recipe will taste a zillion times better than "doctoring" any jar sauce.

I think the simmering of sauce all day is an old Italian wives tale. YMMV.

 

[Christine]

I've bought the Costco prepared dish you are talking about. I think it's good, but the sauce seems rather ordinary to me. An ordinary meat sauce. I'm trying to place if they sell a prepared version of it or if I have had one close to it, but I don't think so.

The closest is my own homemade sauce (which I think is better). It's simple but takes about 3 hours to get the right consistency and flavor.

 

[dashofsunshine]

Here is a simple recipe.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe2.html

I don't agree that it has to simmer for hours. If you are using a real roast and not ground beef, then yes, it has to get tender.

The sauce in the above recipe will taste a zillion times better than "doctoring" any jar sauce.

I think the simmering of sauce all day is an old Italian wives tale. YMMV.

Mine definitely tastes better after at least a few hours of simmering, absolutely no doubt. I made it one time and was rushed - dinner party and didn't plan correctly, whoops! - and it tasted all wrong, sadly.

It's probably excessive to cook it as long as I do, but ehhhh, that's ok. My great grandma knew her stuff, so I don't mind cooking it low and slow <3 but I definitely feel that bolognese needs longer than 45 minutes to come together.

 

[Christine]

Mine definitely tastes better after at least a few hours of simmering, absolutely no doubt. I made it one time and was rushed - dinner party and didn't plan correctly, whoops! - and it tasted all wrong, sadly.

It's probably excessive to cook it as long as I do, but ehhhh, that's ok. My great grandma knew her stuff, so I don't mind cooking it low and slow <3 but I definitely feel that bolognese needs longer than 45 minutes to come together.

I agree. Mine needs about 3 hours to be perfect. It's "okay" before that. But I agree that marinara can come together pretty quickly.

 

[doxdogy]

Here is a recipe for you. I haven't had a chance to prepare the recipe. It is my understanding that she was to Italian cooking, that Jula Child was to French cooking.

http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

 

[morgan98]

Here is a simple recipe.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe2.html

I don't agree that it has to simmer for hours. If you are using a real roast and not ground beef, then yes, it has to get tender.

The sauce in the above recipe will taste a zillion times better than "doctoring" any jar sauce.

I think the simmering of sauce all day is an old Italian wives tale. YMMV.

I am first generation Italian. My mother was born in Italy and still spends extensive time there on a regular basis. Anyway, the creaminess (texture) and natural low acidity and mellow sweetness of a true Bolognese does take several hours of simmering. But there is nothing quite like it.

I also have a recipe that I use that is a quick Bolognese that is more of 1.5 hours of prep and cook time and it really is pretty good in a pinch. This is something that one of my "still lives in Italy" relatives taught me on one of my visits.

The issue I have, believe it or not, is that I do not *love* any red sauce. People request that I make it (I really love to cook), but for me it is never really my favorite.

 

[MataHari22]

Here is a recipe for you. I haven't had a chance to prepare the recipe. It is my understanding that she was to Italian cooking, that Jula Child was to French cooking.

http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

I have always used Marcella Hazans recipe, and I make it in a slow cooker where you can brown the ingredients first. Easy to do, and a thousand times better than any jar sauce you will ever buy. Since it made so much, I always just froze the leftovers.