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Bolognese Sauce
Rich, meaty, slow-simmered perfection
Ingredients
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- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 lb ground beef
- ½ lb ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28oz) can whole tomatoes, crushed
- ¼ tsp nutmeg
- Fresh tagliatelle
Instructions
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- Cook onion, carrot, celery in butter and oil until softened, .
- Add beef and pork, cook until no longer pink.
- Add milk. Simmer until completely absorbed.
- Add wine. Simmer until absorbed.
- Add tomatoes and nutmeg. Season.
- Simmer on lowest heat 3-4 hours, stirring occasionally.
- Toss with fresh pasta and Parmesan.
Notes
- The milk before tomatoes is Hazan's secret - tenderizes meat.
- True Bolognese is barely red - it's a meat sauce.
- Traditionally served with tagliatelle, not spaghetti.
Marcella Hazan / Serious Eats (Marcella Hazan classic + Kenji tested)