Bolognese Sauce

Introduction

A classic Italian dish that any nonna would be proud of, Marcella My All-Time Favorites. It is a long braise keeping it simple and unadorned, but with time as its enrichment. Need to feed your household or dinner guests? With this Bolognese, it's bound to be a medal-winner at the table.

Why Make This Recipe

You will 100% make this recipe and you should — because it's quick, easy, deeply rewarding. Fresh vegetables, ground beef and spices simmmering together to create an aroma that fills your home with warmth. Not to mention, family-style meals are always a good idea. You want to just go ahead an throw it on the dinner table regularly after you make this.

Marcella Hazan Bolognese Recipe

Ingredients:

 

• 2 tablespoons higher quality extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup (160g) small dice yellow onion (about ½ medium yellow onion, or a full but smaller than usual one from the farmers market!)
• Kosher salt (to taste)
• Small dice 1 cup (120g) of celery (about 2 large stalks of celery chopped up small)
• Ingredients1 cup (140g) small dice carrot — about 2 medium carrots
• 3 Garlic cloves (finely chopped)
• 1/4 teaspoon dried red pepper flakes (if using)
• 16 oz of Ground Beef 80% Lean/20% Fat
• Cracked black pepper (to season)
• 1 cup (240 mL) whole milk
• Freshly grated nutmeg (1/4 tsp.)
• Directions 1 cup (240 mL) dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 (28-ounces) can whole or crushed Italian plum tomatoes in their juices
• 2-3 parmigiano-reggiano rinds

Directions:

 

1. Set a large heavy-bottomed Dutch oven or pot over medium-low heat. Add the olive oil and butter. Once the butter is melted, add in diced onions and ½ tsp of kosher salt. Cook onions until they start to soften and turn translucent, 5–7 minutes.
2. Add the celery and carrots, a pinch of salt Cook, stirring often, 2-3 minutes. Add the garlic and red pepper flakes if you are using them (I love a good spicy dish) cooking for about 1 minute until fragrant.
3. Place the ground beef, kosher salt and freshly grounded black pepper. Cook over medium heat, breaking up the meat as it cooks until partially browned, 3 minutes.
4. Combine after pouring in the milk and let it simmer, uncovered over low heat for 5-7 minutes, stirring every now-and then until really thick. Add the nutmeg.
5. Next pour in the white wine and reduce, 3 to 5 minutes. Then add the canned tomatoes and parmesan rinds. Mix it all together.
6. Heat to a simmer over low, slow heat. Simmer it uncovered for a minimum 3-4 hours, stir occasionally. When the sauce becomes too thick, add a splash of water. Salt and pepper, to taste (remove the rinds of parmesan when serving)
7. Toss with freshly boiled pasta when you are ready, let the hot mixture sit on top of boiling noodles for a moment. Serve with freshly grated parmigiano-reggiano.

How to Serve Marcella Hazan Bolognese

Making you roll your eyes al dente pasta with bolognese on top. Finish it off with a good grating of freshly grated parmigiano-reggiano cheese!

Storing Marcella Hazan Bolognese

If you have any left over, let the sauce cool and transfer to an airtight container dormant. Refrigerate and consume over the next 3 days. To freeze 3-for-a-buck spaghetti sauce, ladle it into containers (or sealable freezer bags) and put them in the fridge to cool off before transferring them to their final frosty resting place. The highly-acidic tomato-based concoction should be good for up to three months frozen. To reheat, simply let them thaw out!

Marcella Hazan Bolognese Tips

 

• Good quality canned tomatoes always give the best flavor, so dont skimp on them!
• Simmering time cannot be hurried; the sauce must develop its depth organically.
• At the end, you can top it with your booty seasoning.

Variation

And also you can always add sauted mushrooms or pancetta to make this classic winter recipe even more exciting! You can also use ground pork that has an added flavor to it.

FAQs

1. Can you make Bolognese sauce in advance? Absolutely! And it's even more delicious the next day. Chill and refrigerate.
2. Do You Have to Use Milk in Bolognese? While the milk itself will not impart a flavor, it helps break down meat which added creaminess to the sauce.
3. Could you use a crockpot? After you have the prep work done on a day, it is even possible to dump everything in your slow cooker and cook it on low for few hours. It will be delicious!