Marcella Hazan's Famous Bolognese Sauce
ID: 7154650f...
A classic, slow-cooked Italian meat sauce (ragù) renowned for its rich depth of flavor. By simmering ground meat with milk, dry white wine, and hand-crushed tomatoes over several hours, it creates a velvety texture that pairs beautifully with fresh tagliatelle.
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🍳 Cooking Flow
Sauté diced onions, carrots, and celery in olive oil and butter. → Add ground meats, season, and cook until no longer pink. → Pour in milk and simmer until evaporated, then add freshly grated nutmeg and white wine, simmering until evaporated again. → Stir in hand-crushed tomatoes and simmer on the lowest setting for at least 3 hours, adding water as needed. → Toss cooked tagliatelle in the sauce, finish with butter, and serve with grated parmesan.
Cooking Steps
Brief Cooking Order
Sauté diced onions, carrots, and celery in olive oil and butter. → Add ground meats, season, and cook until no longer pink. → Pour in milk and simmer until evaporated, then add freshly grated nutmeg and white wine, simmering until evaporated again. → Stir in hand-crushed tomatoes and simmer on the lowest setting for at least 3 hours, adding water as needed. → Toss cooked tagliatelle in the sauce, finish with butter, and serve with grated parmesan.
Introduction
A classic, slow-cooked Italian meat sauce (ragù) renowned for its rich depth of flavor. By simmering ground meat with milk, dry white wine, and hand-crushed tomatoes over several hours, it creates a velvety texture that pairs beautifully with fresh tagliatelle.
Step 1
Finely dice the onions, celery, and carrots. Ensure the vegetables are cut into uniform sizes for even cooking.
Step 2
Heat the olive oil and 4 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Step 3
Add the diced onions to the pot and cook, stirring frequently, until they become soft and translucent.
Step 4
Add the diced carrots and celery. Season with a pinch of salt, stir well, and cook for about 2 to 3 minutes.
Step 5
Add the ground chuck and ground pork/sausage to the pot. Season with salt and pepper, and use a fork or wooden spoon to crumble the meat as it cooks. Sauté just until the meat loses its raw red color.
Ingredients List
Important Notes
Keep vegetables uniformly diced to ensure they cook evenly and melt into the sauce.
The evaporation of milk and wine must be done sequentially; each liquid must dry out completely before the next is added to build layers of flavor.
Sauté the meat only until it loses its pink color. Overcooking it at this stage will make the meat tough.
The key to a great Bolognese is a 'lazy simmer'—only occasional bubbles should break the surface over the 3-hour cooking process.
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