Marcella Hazan's 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." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. Featured in: Tell Us Your Favorite Marcella Hazan Recipe...."
INGREDIENTS
•
DIENTS
•
1 tablespoon vegetable oil
•
3 tablespoons butter plus 1 tablespoon for tossing the pasta
•
1/2 cup chopped onion
•
2/3 cup chopped celery
•
2/3 cup chopped carrot
•
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
•
Salt
•
Black pepper, ground fresh from the mill
•
1 cup whole milk
•
Whole nutmeg
•
1 cup dry white wine
•
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
•
1 1/4 to 1 1/2 pounds pasta
•
Freshly grated parmigiano-reggiano cheese at the table
ADVERTISEMENT