Marcella Hazan’s Bolognese Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
5 hrs 40 mins
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Total Time
6 hrs
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Servings
8 to 10 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
Italian
Marcella Hazan’s Bolognese Sauce
Description
This Bolognese recipe starts by cooking chopped onions, celery, and carrots in a mixture of vegetable oil and butter until softened. Ground chuck beef and pork are added with seasoning and browned just until no longer pink. Lowering the heat, whole milk is added and simmered gently until it has evaporated, which mellows the meat and develops richness. Dry white wine is then incorporated, followed by canned San Marzano tomatoes, simmering for several hours.
The sauce thickens and deepens in flavor through slow cooking, resulting in a creamy, savory ragu with balanced acidity from the tomatoes and richness from the milk and butter. Nutmeg adds a subtle warmth. The gentle, layered cooking technique is key to achieving the authentic texture and flavor.
Traditionally served over fresh tagliatelle pasta with freshly grated Parmigiano-Reggiano, this Bolognese is suited for a special family meal or gathering. It freezes well for future use and benefits from resting to allow flavors to meld.
The choice of well-marbled meat contributes to sweetness and tenderness. Using a heavy pot maintains even heat. Avoiding cast iron prevents discoloration due to the acidity of tomatoes.
Ingredients
- 2 tablespoons vegetable oil
- 8 tablespoons (4 oz) butter divided, unsalted
- 1 cup onion chopped
- 1 1/3 cups celery chopped
- 1 1/3 cups carrot chopped
- 1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound veal)
- 1/2 pound ground pork
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups milk whole
- 1/8 teaspoon nutmeg or a pinch of ground nutmeg, freshly grated
- 2 cups white wine dry
- 3 cups San Marzano Tomatoes Italian plum tomatoes) with their juice, canned, imported
- 1 pound tagliatelle (homemade or storebought), cooked and drained
- Parmigiano-Reggiano cheese at the table, freshly grated
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
- Choose well-marbled cuts like chuck neck for sweeter, more tender meat in the ragu.
- Using a mix of ground beef, veal, and pork adds depth and richness; a full-beef version is also possible.
- Salt meat as it starts cooking to enhance flavor and moisture retention.
- Use a heavy Dutch oven for consistent heat; avoid cast iron to prevent sauce discoloration.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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