Bolognese Sauce
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself.
Sauce
vegetable oil
1 tbsp
butter
3 tbsp
onion
chopped
1⁄2 cup
celery
chopped
2⁄3 cup
carrot
chopped
2⁄3 cup
ground beef chuck
3⁄4 lb
whole milk
1 cup
dry white wine
1 cup
canned imported italian plum tomatoes
cut up, with their juice
1 1⁄2 cup
salt
0
black pepper *(ground fresh from the mill)*
0
whole nutmeg
0
1
Heat oil and butter in a pot over medium heat until butter is melted.2
Add chopped onion and cook until translucent.3
Add chopped celery and carrot, stirring to coat the vegetables well, and cook for about.4
Add ground beef, a large pinch of salt, and freshly ground black pepper. Crumble the meat with a fork, stirring well, and cook until no longer red.5
Add milk and gently simmer until it has completely evaporated.6
Grate about 1/8 teaspoon of nutmeg into the sauce and stir.7
Add the wine, simmer until evaporated, then add tomatoes, stirring thoroughly.8
Reduce heat to a low simmer and cook uncovered, stirring occasionally, foror more. If the sauce dries out, add 1/2 cup of water as needed. At the end, ensure no water remains, and the fat has separated. Stir to mix fat into the sauce, taste, and correct for salt.vegetable oil
1 tbsp
butter
3 tbsp
onion
chopped
1⁄2 cup
celery
chopped
2⁄3 cup
carrot
chopped
2⁄3 cup
ground beef chuck
3⁄4 lb
whole milk
1 cup
dry white wine
1 cup
canned imported italian plum tomatoes
cut up, with their juice
1 1⁄2 cup
salt
0
black pepper *(ground fresh from the mill)*
0
whole nutmeg
0
1
Heat oil and butter in a pot over medium heat until butter is melted.2
Add chopped onion and cook until translucent.3
Add chopped celery and carrot, stirring to coat the vegetables well, and cook for about.4
Add ground beef, a large pinch of salt, and freshly ground black pepper. Crumble the meat with a fork, stirring well, and cook until no longer red.5
Add milk and gently simmer until it has completely evaporated.6
Grate about 1/8 teaspoon of nutmeg into the sauce and stir.7
Add the wine, simmer until evaporated, then add tomatoes, stirring thoroughly.8
Reduce heat to a low simmer and cook uncovered, stirring occasionally, foror more. If the sauce dries out, add 1/2 cup of water as needed. At the end, ensure no water remains, and the fat has separated. Stir to mix fat into the sauce, taste, and correct for salt.Pasta
pasta
1 1⁄4 lb
parmigiano-reggiano *(freshly grated)*
0
1
Cook pasta according to package instructions. Drain and set aside.2
Toss cooked pasta with the sauce and remaining butter.3
Serve with freshly grated Parmigiano-Reggiano on the side.pasta
1 1⁄4 lb
parmigiano-reggiano *(freshly grated)*
0
1
Cook pasta according to package instructions. Drain and set aside.2
Toss cooked pasta with the sauce and remaining butter.3
Serve with freshly grated Parmigiano-Reggiano on the side.