Marcella Hazan's Bolognese Sauce

Marcella Hazan's Bolognese Sauce

  • Cook: 4H
Marcella Hazan's Bolognese Sauce

Marcella Hazan's Bolognese Sauce

Ingredients

  • Meat

    • 3/4 lb Ground beef chuck
  • Produce

    • 2/3 cup Carrot
    • 2/3 cup Celery
    • 1 1/2 cups Imported italian plum tomatoes, canned
    • 1/2 cup Onion
  • Pasta & Grains

    • 1 1/4 lbs Pasta
  • Baking & Spices

    • 1 Black pepper
    • 1 Nutmeg, whole
    • 1 Salt
  • Oils & Vinegars

    • 1 tbsp Vegetable oil
  • Dairy

    • 1 tbsp 3 tablespoons butter plus
    • 1 Parmigiano-reggiano cheese at the table
    • 1 cup Whole milk
  • Beer, Wine & Liquor

    • 1 cup White wine, dry
  • Time
  • Cook: 4H

Found on

Description

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. So here it is: Ms. Hazans classic, go-to Bolognese sauce, which one reader called the gold standard. Try it and see for yourself. Featured in: Tell Us Your Favorite Marcella Hazan Recipe. 

Directions

  • Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
  • Serves: 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
  • Cook Time: PT4H
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Title:

Marcella Hazan's Bolognese Sauce Recipe

Descrition:

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." So here it is: Ms Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

Marcella Hazan's Bolognese Sauce

  • Meat

    • 3/4 lb Ground beef chuck
  • Produce

    • 2/3 cup Carrot
    • 2/3 cup Celery
    • 1 1/2 cups Imported italian plum tomatoes, canned
    • 1/2 cup Onion
  • Pasta & Grains

    • 1 1/4 lbs Pasta
  • Baking & Spices

    • 1 Black pepper
    • 1 Nutmeg, whole
    • 1 Salt
  • Oils & Vinegars

    • 1 tbsp Vegetable oil
  • Dairy

    • 1 tbsp 3 tablespoons butter plus
    • 1 Parmigiano-reggiano cheese at the table
    • 1 cup Whole milk
  • Beer, Wine & Liquor

    • 1 cup White wine, dry

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

367 0

Found on cooking.nytimes.com

NYT Cooking

Marcella Hazan's Bolognese Sauce Recipe

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." So here it is: Ms Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.