Marcella Hazan's Bolognese Sauce

, about 6 h, Serves 8–10

Slow-simmered Italian meat ragù; milk, wine, then tomato cook down for hours until rich and spoonable over tagliatelle.

2 tbsp vegetable oil	Melt oil & butter, soften onion 5 min	Add celery & carrot, cook 2 min	Crumble in meats, season, cook till grey	Add milk, simmer low 1 hr	Stir in nutmeg & wine, simmer 1 1/4 hrs	Add tomatoes, lazy simmer 3+ hrs	Toss pasta with sauce, serve with cheese
85 g unsalted butter (for the sauce)
150 g chopped onion
170 g chopped celery
170 g chopped carrot
450 g ground chuck (or 1/2 lb chuck + 1/2 lb veal)
225 g ground pork
kosher salt & freshly ground black pepper
480 ml whole milk
1/8 tsp freshly grated nutmeg
480 ml dry white wine
720 ml canned San Marzano tomatoes, with juice
30 g unsalted butter (for the pasta)	Toss butter with hot pasta
450 g tagliatelle
freshly grated Parmigiano-Reggiano, at the table

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.