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Marcella Hazan Bolognese Recipe

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3.9 from 6 reviews

Marcella Hazan’s classic Bolognese is a rich, slow-simmered Italian meat sauce made with simple, high-quality ingredients. Featuring ground beef, aromatic vegetables, milk, white wine, and tomatoes, this authentic recipe results in a deeply flavorful sauce perfect for tossing with pasta. The long gentle simmer develops complex layers, making it a timeless staple of Italian home cooking.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 cup (160g) small dice yellow onion (about ½ medium yellow onion)
  • 1 cup (120g) small dice celery (about 2 large celery stalks)
  • 1 cup (140g) small dice carrot (about 2 medium carrots)
  • 3 large garlic cloves (finely chopped)
  • ¼ teaspoon dried red pepper flakes (optional)

Meat and Dairy

  • 2 tablespoons unsalted butter
  • 1 lb (16 oz) ground beef (preferably 80% lean/20% fat, minimum 15% fat)
  • 1 cup (240 mL) whole milk
  • ¼ teaspoon freshly grated nutmeg

Liquids and Seasonings

  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup (240 mL) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 (28-ounce) can whole or crushed Italian plum tomatoes in their juices
  • 2-3 parmigiano-reggiano rinds

Instructions

  1. Prepare the base: Heat a large heavy-bottomed Dutch oven or pot over medium-low heat. Add olive oil and butter. Once butter melts, add diced onions and ½ teaspoon kosher salt. Sauté, stirring often, until onions are softened and nearly translucent, about 5–7 minutes. Add diced celery, carrots, and another pinch of salt. Cook for 2–3 minutes, stirring frequently. Add garlic and red pepper flakes if using, cooking until fragrant, about 1 minute.
  2. Brown the meat and simmer with liquids: Add ground beef with a generous pinch of kosher salt and freshly ground black pepper. Cook over medium heat, breaking up meat with a fork, until no longer raw and nearly cooked, about 3–5 minutes. Pour in milk and simmer over low heat, stirring frequently, until most of the milk has evaporated, about 5–7 minutes. Stir in grated nutmeg. Add white wine and simmer until evaporated, approximately 3–5 minutes.
  3. Add tomatoes and simmer long: Stir in canned tomatoes and parmigiano rinds. Bring mixture to a slow boil, then immediately reduce heat to a very low simmer with only a few small bubbles on the surface. Simmer uncovered for at least 3–4 hours, stirring occasionally and adding splashes of water as needed to maintain moisture. Season with salt and pepper to taste. Remove and discard parmigiano rinds before serving.
  4. Serve: Toss the finished sauce with freshly boiled al dente pasta, ideally finishing the pasta cooking in the warm sauce for better flavor absorption. Serve with freshly grated parmigiano-reggiano cheese on the side.

Notes

  • Use a heavy-bottomed Dutch oven or similar pot for even heat distribution during the long simmer.
  • The long gentle simmer can be broken up into multiple sessions; keep the sauce covered off heat and resume simmering later as needed.
  • You may transfer the sauce to a slow cooker or Instant Pot set on low ‘slow cook’ mode to finish simmering for a hands-off approach.
  • Choose whole or crushed Italian plum tomatoes with juices for authentic flavor and texture.
  • Parmigiano rinds add depth of flavor but should be removed before serving.
  • Reducing the cooking salt if using brands other than Diamond Crystal is recommended since salt grain size and intensity vary.

Find it online: https://marthatasty.com/marcella-hazan-bolognese-recipe/