Marcella Hazan Bolognese

• servings: 4 servings
• active time: 30 minutes
• total time: 4 hours 15 minutes

Ingredients

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 cup (160g) small dice yellow onion (about ½ medium yellow onion)

kosher salt (to taste)

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)

1 lb (16 oz) ground beef (preferably 80% lean/20% fat (min. 15% fat)

freshly ground black pepper (to taste)

1 cup (240 mL) whole milk

¼ teaspoon freshly grated nutmeg

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 (see recipe notes)

2-3 parmigiano-reggiano rinds

Directions

Heat a large (roughly 5-Quart) heavy-bottomed Dutch oven or pot over medium-low heat. Add the olive oil and butter. Once the butter has melted, add the diced onions and ½ teaspoon Diamond Crystal kosher salt (note: if using a different brand of cooking salt, reduce quantity by at least half). Sauté the onions, stirring often, until softened and nearly translucent, about 5 to 7 minutes. Add the celery, carrots, and another pinch of salt. Cook for 2 to 3 minutes, stirring often. Add the garlic and red pepper flakes, if using, and cook until fragrant, stirring constantly, about 1 minute or so.

Add the ground beef, a generous pinch of kosher salt, and freshly ground black pepper. Cook over medium heat, breaking up the meat with a fork as needed, until nearly cooked through and no longer raw, about 3 to 5 minutes. Add the milk and simmer over low heat, stirring frequently, until the milk has mostly cooked out, about 5 to 7 minutes. Stir in the freshly grated nutmeg. Add the white wine and simmer until evaporated, about 3 to 5 minutes. Add the canned tomatoes and parmesan rinds and stir mixture to combine. Bring to a slow boil, then reduce heat immediately to a very, very low simmer (*only a few and small bubbles on the surface of the sauce).

Simmer the sauce, uncovered, for at least 3 to 4 hours, stirring every so often. Add a splash of water as needed throughout the simmer time. Season to taste with salt and pepper, and remove and discard the parmesan rinds.Cooking Note: As Marcella explains, the simmer time can be broken up into various stages throughout the same day if needed. Simply remove the sauce from the heat, cover with a lid, and resume simmering later. Once you have prepared the sauce base, you can also transfer it to a slow cooker or Instant pot (set to low 'slow cook' mode) for an easy, hands-off simmer option.

For Serving: Toss with boiled cooked pasta - ideally finishing the al dente pasta in the warm sauce - until well-coated. Serve with freshly grated parmigiano-reggiano cheese on the side.

If you enjoyed this recipe, please leave a review and ⭐️ rating! Thanks so much!

Nutrition

• Calories: 488 kcal
• Total Fat: 37 g
• Saturated Fat: 14 g
• Unsaturated Fat: 19 g
• Trans Fat: 2 g
• Cholesterol: 103 mg
• Sodium: 105 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0.1 g
• Total Sugars: 3 g
• Protein: 22 g