Marcella Hazan’s Bolognese Sauce

Name: Marcella Hazan’s Bolognese Sauce
Prep time: 20 min
Cook time: 5 h 40 min
Total time: 6 h
Yield: 8 to 10 servings
Ingredients: 2 tablespoons vegetable oil; 8 tablespoons (4 oz) unsalted butter; 1 cup chopped onion; 1 1/3 cups chopped celery; 1 1/3 cups chopped carrot; 1 pound ground chuck; 1/2 pound ground pork; Kosher salt and freshly ground black pepper; 2 cups whole milk; 1/8 teaspoon freshly grated nutmeg; 2 cups dry white wine; 3 cups canned imported San Marzano tomatoes; 1 pound tagliatelle; freshly grated Parmigiano-reggiano cheese

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4.8

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Excellent

Prep Time
20 mins
Cook Time
5 hrs 20 mins
Total Time
6 hrs
Servings
8 to 10 servings
Calories
445 kcal
Course
Main Course
Cuisine
Italian

Marcella Hazan’s Bolognese Sauce

Iris Warren

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Marcella Hazan's Bolognese sauce recipe is as authentic as can be. Simple, everyday ingredients—beef, onions, carrot, celery, milk, wine, and cheese—come together in a pot, simmering for hours, what can only be described as heaven on a plate.

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Ingredients

Servings

2 tablespoons vegetable oil
8 tablespoons (4 oz) unsalted butter divided
1 cup chopped onion
1 1/3 cups chopped celery
1 1/3 cups chopped carrot
1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound veal)
1/2 pound ground pork
Kosher salt and freshly ground black pepper
2 cups whole milk
1/8 teaspoon freshly grated nutmeg or a pinch of ground nutmeg
2 cups dry white wine
3 cups canned imported San Marzano tomatoes (Italian plum tomatoes) with their juice
1 pound tagliatelle (homemade or storebought), cooked and drained
freshly grated Parmigiano-reggiano cheese at the table

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Instructions

Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in the 1 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
Toss in the 1 1/3 cups chopped celery and 1 1/3 cups chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
Add the 1 pound ground chuck (and veal if using) and 1/2 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.☞ TESTER TIP: If there's a lot of fat in the bottom of the pan due to the pork, you can spoon some out before adding the milk.
Reduce the heat to low. Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.
Stir in the 1/8 teaspoon freshly grated nutmeg. Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
Add the 3 cups canned imported San Marzano tomatoes and stir well. When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers with just an intermittent bubble breaking the surface.
Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.
Taste a spoonful—or two—of sauce and season with salt and some good grindings of pepper to taste. Add the remaining 2 tablespoons butter to the cooked, hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano cheese on the side.

Notes

The more marbled the meat, the sweeter the ragu. (The most desirable cut of meat is the neck portion of the chuck. You may have to special order it from your butcher.)
In Marcella's original recipe, she calls for only ground chuck. Over the years, I've added veal and pork to the recipe. You can opt for a full-beef version.
It’s important to salt the meat as soon as it hits the pan. This draws out the juices and imparts flavor to the Bolognese.
Use a heavy pot that will retain heat. I use my Le Creuset 5-quart Dutch oven. Avoid using cast-iron, as the acid can interact with the metal and turn the sauce a blech color.

Nutrition Information

Show Details

Serving 1portion Calories 445kcal (22%) Carbohydrates 16g (5%) Protein 20g (40%) Fat 29g (45%) Saturated Fat 14g (70%) Monounsaturated Fat 10g Trans Fat 1g Cholesterol 95mg (32%) Sodium 233mg (10%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 445 kcal

% Daily Value*

Serving	1portion
Calories	445kcal	22%
Carbohydrates	16g	5%
Protein	20g	40%
Fat	29g	45%
Saturated Fat	14g	70%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	95mg	32%
Sodium	233mg	10%
Fiber	3g	12%
Sugar	10g	20%