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Marcella Hazan’s Bolognese Sauce (x0.5 scale)

Recipe by user david

A slow-simmered, milk-and-wine enriched Bolognese that turns ground meat and aromatics into a rich, classic Italian pasta sauce.

Cook: 4 hr
½ x1 x2
or click any ingredient amount to scale
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Serves 3

Marcella Hazan’s iconic ragù alla bolognese is celebrated for its deep, mellow flavor built through a long, gentle simmer and an unusual-but-essential step: simmering milk into the meat to soften and round the sauce before adding wine and tomatoes. It’s a perfect Sunday sauce for serving with pasta (and extra Parmigiano-Reggiano at the table), and it improves if made ahead. Keep the heat at the “laziest” simmer and stir periodically; if the sauce threatens to dry out, add water a little at a time so it doesn’t stick, but finish with no water left and the fat separated, then stirred back in for a velvety texture.

  • 1 1⁄2 tsp 1 1⁄2 tsp (7 g) vegetable oil
  • 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp (21 g) butter
  • 1⁄4 cup 1⁄4 cup onion, chopped
  • 1⁄3 cup 1⁄3 cup celery, chopped
  • 1⁄3 cup 1⁄3 cup carrot, chopped
  • 1 1⁄2 tsp 1 1⁄2 tsp (7 g) vegetable oil
  • 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp (21 g) butter
  • 1⁄4 cup 1⁄4 cup onion, chopped
  • 1⁄3 cup 1⁄3 cup celery, chopped
  • 1⁄3 cup 1⁄3 cup carrot, chopped

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.

  • 6 oz 6 oz (170 g) lean ground beef or ground pork, use 1 part pork to 2 parts beef
  • salt
  • black pepper, ground fresh from the mill
  • 6 oz 6 oz (170 g) lean ground beef or ground pork, use 1 part pork to 2 parts beef
  • salt
  • black pepper, ground fresh from the mill

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.

  • 1⁄2 cup 1⁄2 cup (120 g) whole milk
  • pinch of pinch of nutmeg, grated, freshly grated
  • 1⁄2 cup 1⁄2 cup (120 g) whole milk
  • pinch of pinch of nutmeg, grated, freshly grated

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.

  • 1⁄2 cup 1⁄2 cup (120 g) dry white wine
  • 3⁄4 cup 3⁄4 cup canned Italian plum tomatoes, cut up, with their juice
  • 1⁄4 cup 1⁄4 cup (59 g) water, whenever necessary
  • 1⁄2 cup 1⁄2 cup (120 g) dry white wine
  • 3⁄4 cup 3⁄4 cup canned Italian plum tomatoes, cut up, with their juice
  • 1⁄4 cup 1⁄4 cup (59 g) water, whenever necessary

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 ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.

  • 10 to 12 oz 10 to 12 oz (283 to 340 g) pasta
  • 1 1⁄2 tsp 1 1⁄2 tsp (7 g) butter, for tossing the pasta
  • parmigiano reggiano, grated, freshly grated, at the table
  • 10 to 12 oz 10 to 12 oz (283 to 340 g) pasta
  • 1 1⁄2 tsp 1 1⁄2 tsp (7 g) butter, for tossing the pasta
  • parmigiano reggiano, grated, freshly grated, at the table

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano-Reggiano on the side.

Category:

Sauces & Condiments

Notes

Total Time: At least 4 hours

Yield: 2 heaping cups, for about 6 servings and 1½ pounds pasta

Nutrition Information

Nutrient Per Serving Total
Calories 54 323
Protein 5.2g 31.0g
Fat 3.6g 21.8g
Saturated Fat 1.4g 8.6g
Carbohydrates 0.0g 0.0g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 17mg 105mg
Cholesterol 19mg 112mg

Per serving values based on 6 servings at 0.5x scale.

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