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Marcella Hazan's Bolognese Sauce

Marcella Hazan's Bolognese Sauce

VERSION QUÉBÉCOISE

Recipe Book: Pasta

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens.

Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "Essentials of Classic Italian Cooking, and one reader called it "the gold standard.' Try it and see for yourself. -The New York Times
Featured in: Tell Us Your Favorite Marcella
Hazan Recipe

Ingredients

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Cooking for
6 people

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Preparation


1

In a heavy pot (about 3½ quarts), combine the oil, 3 tbsp butter and onion over medium heat. Cook, stirring, until the onion turns translucent.

2

Stir in the celery and carrot and cook for about 2 minutes, turning everything to coat it in the fat.

3

Add the beef, a large pinch of salt and a few grinds of pepper. Break the meat up with a fork and cook only until it's no longer red - don't brown it.

4

Pour in the milk and keep it at a gentle simmer, stirring often, until it has cooked away completely.

5

Stir in the nutmeg.

6

Add the wine and simmer until it has fully evaporated.

7

Stir in the tomatoes. Once they start bubbling, turn the heat right down so the sauce barely moves, with just the odd bubble breaking the surface.

8

Cook uncovered for at least 3 hours, stirring now and then. If it dries out and starts catching, add ½ cup water as needed. By the end, all the water should have cooked off and the fat should separate from the sauce. Taste and adjust the salt.

9

Toss the hot pasta with the remaining 1 tbsp butter, then with the sauce. Serve with grated Parmigiano-Reggiano at the table.

Notes

Do not brown the meat; cook only until it is no longer red.
The sauce should be cooked uncovered for at least 3 hours until the fat separates.

  • Prep Time

    15 min
  • Cook Time

    210 min
  • Serves

    6 people
Recipe By

Recipe By

Marcella Hazan

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