Marcella Hazan’s Bolognese Sauce

360 mins
Serves 8
https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html

Directions

  1. 1Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming.
  2. 2Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming.
  3. 3Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming.
  4. 4Toss in the 1 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  5. 5Toss in the 1 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  6. 6Toss in the 1 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  7. 7Toss in the 1 1/3 cups chopped celery and 1 1/3 cups chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
  8. 8Toss in the 1 1/3 cups chopped celery and 1 1/3 cups chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
  9. 9Toss in the 1 1/3 cups chopped celery and 1 1/3 cups chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
  10. 10Add the 1 pound ground chuck (and veal if using) and 1/2 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper.
  11. 11Add the 1 pound ground chuck (and veal if using) and 1/2 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper.
  12. 12Add the 1 pound ground chuck (and veal if using) and 1/2 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper.
  13. 13Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.
  14. 14Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.
  15. 15Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.
  16. 16Reduce the heat to low.
  17. 17Reduce the heat to low.
  18. 18Reduce the heat to low.
  19. 19Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, leaving just a coating of fat in the bottom of the pan, about 1 hour.
  20. 20Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, leaving just a coating of fat in the bottom of the pan, about 1 hour.
  21. 21Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, leaving just a coating of fat in the bottom of the pan, about 1 hour.
  22. 22Stir in the 1/8 teaspoon freshly grated nutmeg.
  23. 23Stir in the 1/8 teaspoon freshly grated nutmeg.
  24. 24Stir in the 1/8 teaspoon freshly grated nutmeg.
  25. 25Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
  26. 26Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
  27. 27Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
  28. 28Add the 3 cups canned imported San Marzano tomatoes and stir well.
  29. 29Add the 3 cups canned imported San Marzano tomatoes and stir well.
  30. 30Add the 3 cups canned imported San Marzano tomatoes and stir well.
  31. 31When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with bubbles breaking the surface every few seconds.
  32. 32When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with bubbles breaking the surface every few seconds.
  33. 33When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with bubbles breaking the surface every few seconds.
  34. 34Cook, uncovered, for 3 hours or more, stirring from time to time.
  35. 35Cook, uncovered, for 3 hours or more, stirring from time to time.
  36. 36Cook, uncovered, for 3 hours or more, stirring from time to time.
  37. 37If the sauce starts drying out, add 1/2 cup water if necessary, ensuring it evaporates completely by the time the sauce finishes simmering and the fat separates.
  38. 38If the sauce starts drying out, add 1/2 cup water if necessary, ensuring it evaporates completely by the time the sauce finishes simmering and the fat separates.
  39. 39If the sauce starts drying out, add 1/2 cup water if necessary, ensuring it evaporates completely by the time the sauce finishes simmering and the fat separates.
  40. 40Taste a spoonful of sauce and season with salt and good grindings of pepper to taste.
  41. 41Taste a spoonful of sauce and season with salt and good grindings of pepper to taste.
  42. 42Taste a spoonful of sauce and season with salt and good grindings of pepper to taste.
  43. 43Add the remaining 2 tablespoons butter to the cooked, hot tagliatelle and toss with the sauce.
  44. 44Add the remaining 2 tablespoons butter to the cooked, hot tagliatelle and toss with the sauce.
  45. 45Add the remaining 2 tablespoons butter to the cooked, hot tagliatelle and toss with the sauce.
  46. 46Serve with freshly grated Parmigiano-Reggiano cheese on the side.
  47. 47Serve with freshly grated Parmigiano-Reggiano cheese on the side.
  48. 48Serve with freshly grated Parmigiano-Reggiano cheese on the side.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 8 tablespoons unsalted butter, divided
  • 8 tablespoons unsalted butter, divided
  • 8 tablespoons unsalted butter, divided
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1.33 cups chopped celery
  • 1.33 cups chopped celery
  • 1.33 cups chopped celery
  • 1.33 cups chopped carrot
  • 1.33 cups chopped carrot
  • 1.33 cups chopped carrot
  • 1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound veal)
  • 1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound veal)
  • 1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound veal)
  • 0.5 pound ground pork
  • 0.5 pound ground pork
  • 0.5 pound ground pork
  • kosher salt
  • kosher salt
  • kosher salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 0.125 teaspoon freshly grated nutmeg or a pinch of ground nutmeg
  • 0.125 teaspoon freshly grated nutmeg or a pinch of ground nutmeg
  • 0.125 teaspoon freshly grated nutmeg or a pinch of ground nutmeg
  • 2 cups dry white wine
  • 2 cups dry white wine
  • 2 cups dry white wine
  • 3 cups canned imported San Marzano tomatoes (Italian plum tomatoes) with their juice
  • 3 cups canned imported San Marzano tomatoes (Italian plum tomatoes) with their juice
  • 3 cups canned imported San Marzano tomatoes (Italian plum tomatoes) with their juice
  • 1 pound tagliatelle (homemade or storebought), cooked and drained
  • 1 pound tagliatelle (homemade or storebought), cooked and drained
  • 1 pound tagliatelle (homemade or storebought), cooked and drained
  • freshly grated Parmigiano-Reggiano cheese, at the table
  • freshly grated Parmigiano-Reggiano cheese, at the table
  • freshly grated Parmigiano-Reggiano cheese, at the table

Equipment

heavy 5-quart Dutch ovenwooden spoon

Tips

  • Ensure the soffritto (onions, carrots, and celery) does not brown to maintain sweetness and depth.
  • If there's a lot of fat from the pork, you can spoon some out before adding the milk.
  • Simmer the milk gently until it completely evaporates, leaving just a coating of fat.
  • Cook the sauce at the laziest of simmers, with bubbles breaking the surface every few seconds.
  • If the sauce starts drying out during simmering, add 1/2 cup water, but ensure it completely evaporates by the end.
  • The fat should separate from the sauce when it's finished simmering, indicating full evaporation and deepened flavors.
  • For best flavor and texture, keep the sauce at a lazy simmer until the fat separates and pools on top.
  • If the sauce is too thin, simmer longer uncovered; if too thick, loosen with warm water or beef stock.
  • If meat is tough, it needs more time simmering to break down connective tissue.
  • Use a heavy pot (like a Le Creuset 5-quart Dutch oven) and avoid cast iron, as acid can react with the metal.