Marcella Hazan's Bolognese
Marcella Hazan's Bolognese
Ingredients
- 1/2 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef, preferably chuck, 80/20 fat content
- 1 cup whole milk
- 1 cup dry white wine
- 1 1/2 cups canned crushed tomatoes, or tomato puree
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, freshly grated, for serving
- 1 pound pasta, tagliatelle or pappardelle, for serving
Instructions
- 1
In a heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté gently until the vegetables are softened and translucent, about 8-10 minutes. Do not brown them.
⏱️ 10 min
- 2
Add the ground beef to the pot. Break it up with a spoon and cook until it is no longer pink, stirring frequently. Drain off any excess fat.
⏱️ 10 min
- 3
Pour in the whole milk and bring it to a gentle simmer. Cook, stirring occasionally, until the milk has almost completely evaporated. This step is crucial for the sauce's richness and tender meat.
⏱️ 15 min
- 4
Add the white wine and bring it to a simmer. Cook until the wine has almost completely evaporated, stirring occasionally.
⏱️ 10 min
- 5
Stir in the crushed tomatoes, salt, black pepper, and freshly grated nutmeg. Bring the sauce to a very gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to the lowest possible setting, cover the pot, and let the sauce simmer very gently for at least 3 hours, or up to 4 hours. Stir occasionally to prevent sticking. If the sauce becomes too dry, add a tablespoon or two of water, but it should be a very thick sauce.
⏱️ 180 min
- 7
Taste and adjust seasoning if necessary. The sauce should be rich, thick, and deeply flavorful. Serve hot over freshly cooked pasta, tossed with plenty of grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marcella Hazan's Bolognese
- 1/2 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef, preferably chuck, 80/20 fat content
- 1 cup whole milk
- 1 cup dry white wine
- 1 1/2 cups canned crushed tomatoes, or tomato puree
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, freshly grated, for serving
- 1 pound pasta, tagliatelle or pappardelle, for serving
Instructions
- 1
In a heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté gently until the vegetables are softened and translucent, about 8-10 minutes. Do not brown them.
⏱️ 10 min - 2
Add the ground beef to the pot. Break it up with a spoon and cook until it is no longer pink, stirring frequently. Drain off any excess fat.
⏱️ 10 min - 3
Pour in the whole milk and bring it to a gentle simmer. Cook, stirring occasionally, until the milk has almost completely evaporated. This step is crucial for the sauce's richness and tender meat.
⏱️ 15 min - 4
Add the white wine and bring it to a simmer. Cook until the wine has almost completely evaporated, stirring occasionally.
⏱️ 10 min - 5
Stir in the crushed tomatoes, salt, black pepper, and freshly grated nutmeg. Bring the sauce to a very gentle simmer.
⏱️ 5 min - 6
Reduce the heat to the lowest possible setting, cover the pot, and let the sauce simmer very gently for at least 3 hours, or up to 4 hours. Stir occasionally to prevent sticking. If the sauce becomes too dry, add a tablespoon or two of water, but it should be a very thick sauce.
⏱️ 180 min - 7
Taste and adjust seasoning if necessary. The sauce should be rich, thick, and deeply flavorful. Serve hot over freshly cooked pasta, tossed with plenty of grated Parmesan cheese.
⏱️ 5 min