This rich and velvety Bolognese sauce is a timeless recipe adapted from The Essentials of Classic Italian Cooking by the legendary Marcella Hazan. True to its roots in Emilia-Romagna, this sauce embraces simplicity and patience, transforming a handful of humble ingredients into a deeply flavorful, comforting masterpiece.
Ground beef and pork simmer gently with aromatic vegetables, milk, and wine, allowing each element to meld beautifully. The addition of just a touch of tomato ensures a delicate balance, creating a sauce that’s luscious yet never overpowering. Slow-cooked to perfection, this Bolognese clings to pasta, making it ideal for tagliatelle, pappardelle, or layered into a sumptuous lasagna.
A dish that celebrates tradition, this sauce embodies Italian culinary wisdom: good things take time.
Ingredients
- 2 ounces of grapeseed or avocado oil
- 225 grams onion, finely diced
- 225 grams celery, finely diced
- 225 grams carrot, finely diced
- 30 grams garlic, finely diced
- 450 grams ground beef chuck
- 450 grams ground pork
- 500 mL Sauvignon Blanc wine
- 250 mL whole milk
- 2.5 kilos canned imported San Marzano tomatoes
- 1 liter chicken bone broth
- 170 grams tomato paste
- Salt to taste
- Red Wine Vinegar to taste
- Whole Nutmeg
- Sprig of Rosemary
- 1 Bay Leaf
Instructions:
-
Strain the liquid from the San Marzano tomatoes and reserve. Cut the tomatoes into roughly one-half inch pieces and reserve. At this time, you may wish to tie the rosemary and bay leaf together with a length of butcher’s twine for easier removal after.
- After all your ingredients have been prepped, begin by placing your sauce pot over medium heat. Add half of the oil, followed by the onions, celery, carrots and garlic.
- Sweat the vegetables, stirring frequently so that they are softened without caramelization. Once the vegetables are soft, transfer them to a bowl then return the sauce pot to the heat.
- Add the remaining oil followed by the ground beef and pork. Season lightly with salt and a couple drops of vinegar. Stir the meat frequently as it cooks to crumble it apart.
- Once the meat is cooked, drain it through a large strainer or colander to eliminate excess fat and liquid. Return the meat to the pot and add the wine.
- Bring the wine to a simmer and cook it until you no longer smell the aroma of alcohol. Add the milk then reduce the liquid until almost completely evaporated.
- Add the chopped tomatoes, tomato liquid and chicken broth. Bring to a gentile simmer. Stir in the tomato past until it is dissolved.
- Add the herbs and a couple gratings of nutmeg. Season again lightly with salt. Continue to simmer for another hour. Check the viscosity for doneness and continue to reduce another half hour or so until you yield about seven liters.
- Adjust final seasoning with salt and vinegar if necessary and remove the bay leaf and rosemary. Serve with your favorite pasta and graded Parmesan cheese.
- Divide any remaining Bolognese sauce into the appropriate portion sizes and freeze in sealed containers for later use.