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Bolognese Sauce
Rich, meaty, slow-simmered perfection
retest scheduled Adapted from Marcella Hazan / Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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.
Adapted from Marcella Hazan / Serious Eats