Marcella Hazan’s Bolognese sauce recipe is as authentic as can be and is, according to many we’ve heard, the absolute best bolognese sauce recipe ever. It’s also simple and impressive.
Marcella Hazan offers the home cook in her inimitable way an authentic bolognese sauce recipe, the traditional way an Italian grandmother would approve, thank you. This is my version of her recipe, with very subtle changes. It takes a while to prepare, although most of the time the bolognese simmers unattended on a low flame, save for the occasional preparation of lazy-eights with a wooden spoon.–David Leite
☞ READ THE ARTICLE: IN DEFENSE OF GRANDMOTHER’S COOKING
Frequently Asked Questions about Bolognese Sauce
Essentially, Bolognese sauce is a spaghetti sauce. Although it’s no ordinary meat sauce. It’s a long, slow-simmer sauce that’s richer and creamier than your everyday marinara with the addition of milk. It also contains fewer tomatoes than the typical marinara. It is named after its city of origin, Bologna.
Believe it or not, traditional Bolognese does not contain any of the aromatic herbs or spices that many feel are necessary in all Italian dishes. You might be tempted to add them, but do your best to resist. The nutmeg is a must – don’t leave that out.
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In a heavy 5 liter Dutch oven Heat the oil and 6 tablespoons butter over medium-high heat until the butter melts and stops foaming. Add the onion and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
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Add celery and carrot and brush with oil and butter, stirring, 2 minutes.
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Add the ground beef and pork, a very healthy pinch of salt, and a decent amount of pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meat is tender Only lost their crimson colour.
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Reduce the heat to low. Add the milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.
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Stir in nutmeg. Pour in the wine and simmer gently, stirring frequently, until evaporated, about a further 1 1/4 hours.
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Add tomato puree or chopped tomatoes and mix well. When the tomato puree begins to bubble, reduce the heat so the sauce simmers very slowly, only intermittently bubbling to the surface.
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Cook uncovered for at least 3 hours, stirring occasionally. As the sauce simmers, there’s a chance it will begin to dry out. To prevent the sauce from sticking to the bottom of the pot and burning, add 1/2 cup of water if needed. Note, however, that by the time the sauce finishes simmering separately from the sauce, it’s important that the water and fat have completely evaporated.
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Take a spoonful or two of sauce and season with salt and pepper. Add the remaining 2 tablespoons of butter to the hot pasta and mix with the sauce. Serve with freshly grated vegetables Parmigiano-Reggiano as a side dish.
What you need to know about making the most classic Italian Bolognese
Below are some techniques and tricks to prepare the most classic Italian Bolognese:
The more marbled the meat, the sweeter the ragout. (The most desirable cut of meat is the neck portion of the chuck. You may need to specially order it from your butcher.)
It’s important to salt the meat as soon as it goes into the pan. This will draw out the juice and add flavor to the Bolognese.
Use a heavy saucepan that retains heat. I use my Le Creuset 5 liter Dutch oven. Avoid using cast iron as the acid can interact with the metal and turn the sauce tin colored.
Portion: 1 portionCalories: 445 kcalCarbohydrates: 16 GProtein: 20 GFat: 29 GSaturated Fatty Acids: 14 GPolyunsaturated fat: 3 GMonounsaturated fatty acids: 10 Gtrans fats: 1 GCholesterol: 95 mgSodium: 233 mgPotassium: 797 mgFiber: 3 GSugar: 10 GVitamin A: 4305 IUVitamin C: 12 mgCalcium: 138 mgIron: 3 mg
Nutritional information is calculated automatically and should therefore only be used as an approximation.
Recipe © 1992 Marcella Hazan. All rights reserved.
Recipe tester reviews
This is the perfect recipe for when you’re stuck around the house with chores to do and can’t leave. A little prep work and a little stirring every now and then ensures a wonderful fragrance throughout the house and a nice, thick sauce for your pasta. I like that this sauce, unlike most commercial glass sauces, doesn’t have a strong tomato flavor. This is pure, hearty comfort food that tastes right on the ribs.
All you need is some warm bread and you’ve got a meal. Next time I make it I’ll probably omit the oil as I felt like there was a little too much oil floating on top when I served it.
Originally published January 31, 2012