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Marcella Hazan’s Bolognese Sauce
Ingredients
1 tablespoon
vegetable oil
3 tablespoons
butter
1/2 cup
chopped onion
2/3 cup
chopped celery
2/3 cup
chopped carrot
3/4 pound
ground beef chuck
to taste
Salt
to taste
black pepper
1 cup
whole milk
1/8 teaspoon
grated nutmeg
1 cup
dry white wine
1 1/2 cups
canned Italian plum tomatoes
1 1/4 to 1 1/2 pounds
pasta
to taste
grated Parmigiano-Reggiano
Instructions
1
Cook onion translucent, then add celery and carrot.
2
Cook for 2 minutes, stirring well.
3
Add ground beef, salt, and pepper.
4
Crumble meat, stir, and cook until brown.
5
Add milk and let simmer, stirring frequently until gone.
6
Grate a small amount of nutmeg, then stir.
7
Add wine and simmer until evaporated.
8
Add tomatoes and stir to coat ingredients.
9
Cook uncovered for at least 3 hours on low heat.
10
Stir occasionally, add water as needed to prevent sticking.
11
Toss sauce with drained pasta and add butter.
12
Serve with Parmesan on the side.
Notes
Nutrition Facts
(per serving)
Calories:
Approximately 950 calories per serving
Servings:
Approximately 6 servings
Carbohydrates:
80 g
Fat:
60 g
Fiber:
6 g
Protein:
40 g
Sugar:
10 g
Meal Effort
Preparation:
30 minutes
Cook:
3 hrs
Total:
3 hrs 30 mins