Before we dive into the world of Marcella Hazan’s Bolognese, let’s talk about what to pair with this iconic dish. A rich bolognese deserves a good companion. Consider a fresh arugula salad dressed with a simple lemon vinaigrette to cut through the sauce’s richness. Crusty Italian bread is perfect for soaking up any leftover sauce.
You might also enjoy a glass of Pinot Grigio or a light Chianti, which matches beautifully with the flavor profiles of the dish. Olive oil drizzled over the plate adds a finishing touch, enhancing each bite just a bit more.
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What is Marcella Hazan Bolognese?
I remember the first time I made Marcella Hazan’s Bolognese. The scent filled my kitchen, swirling around like a comforting embrace. This recipe is not just any pasta sauce; it’s a masterpiece.
Marcella Hazan, often considered the mother of Italian cooking in America, introduced us to a dish that honors tradition while elevating simplicity. Her Bolognese blends high-quality ingredients and cooking techniques to create a sauce that sings with flavor.
Why This Recipe Works
So, why does Marcella Hazan’s Bolognese stand out? First, it starts with the best ingredients. The ground beef, fat content, and aromatic vegetables meld beautifully with the bright acidity of tomatoes and the creamy richness of milk.
The slow cooking process allows the flavors to develop fully—it’s a lesson in patience. Hazan’s recipe offers a beautiful balance: savory, rich, and a touch of sweetness from the carrots and onions.
What You’ll Need to Make This Dish
Gathering the right ingredients makes all the difference. Here’s a list of what you’ll need:
- 1 lb (16 oz) ground beef: Preferably 80% lean/20% fat for the best flavor.
- 1 (28-ounce) can whole or crushed Italian plump tomatoes: This is crucial for authenticity.
- 1 cup (240 mL) dry white wine: Opt for Pinot Grigio or Sauvignon Blanc.
- 1 cup (240 mL) whole milk: This adds a creamy texture that rounds out the sauce.
- 1 cup (140g) small-dice carrot: About 2 medium carrots will do.
- 1 cup (160g) small-dice yellow onion: About half of a medium onion is perfect.
- 1 cup (120g) small-dice celery: Adds depth and flavor.
- 2 tablespoons extra virgin olive oil: For sautéing.
- 2 tablespoons unsalted butter: For richness.
- 3 large garlic cloves: Finely chopped for flavor.
- 2-3 Parmigiano-Reggiano rinds: A secret ingredient that imparts umami.
- Kosher salt and freshly ground black pepper: To taste.
- ¼ teaspoon freshly grated nutmeg: A subtle warmth that complements the sauce.
- ¼ teaspoon dried red pepper flakes (optional): For a hint of spice.
How to Make Marcella Hazan Bolognese
Let me give you an overview here: Making Marcella Hazan Bolognese is as much about technique as it is about ingredients. The process involves building flavors slowly, allowing each component to shine. The combination of sautéing, simmering, and blending creates a rich and hearty sauce, perfect for any pasta you choose. Now, let’s break it down into detail.
Step 1: Prepare Your Ingredients
Start by dicing your onion, celery, carrot, and garlic. Having everything ready will make the cooking process smoother. Make sure your ground beef is at room temperature for easier browning.
Step 2: Sauté the Aromatics
In a heavy pot, heat the olive oil and butter over medium heat. Once it’s shimmering, toss in the onions, celery, and carrots. Cook until they soften and begin to caramelize, about 8-10 minutes. Then add the garlic and cook for one minute until fragrant.
Step 3: Brown the Meat
Increase the heat to medium-high and add the ground beef. Break it up with a spatula as it cooks. You want a deep brown color here which will deepen the flavor of your sauce. Stir occasionally, allowing the meat to cook evenly.
Step 4: Add Wine and Simmer
Once the meat is browned, pour in the wine. Let it simmer, scraping the bottom of the pot to deglaze it. This step adds even more flavor to the sauce as all those lovely browned bits are released.
Step 5: Incorporate the Tomatoes
Now, it’s time for the tomatoes to join the party. If you’re using whole tomatoes, crush them gently with your hands as you add them. This leaves beautiful chunks in your sauce. Stir everything together.
Step 6: Season and Add Rinds
Add the Parmigiano-Reggiano rinds, nutmeg, and season with salt and pepper. This is where the magic begins! Lower the heat and let it simmer gently for about 1.5 hours. Stir occasionally, ensuring nothing sticks to the bottom of the pot.
Step 7: Stir in the Milk
After the sauce has simmered, stir in the milk until it’s incorporated. This step enriches the sauce, making it creamy. Let it simmer for another 30 minutes.
Step 8: Adjust Seasoning and Serve
Taste your sauce just before serving. Adjust salt and pepper as needed. Now, you’re ready to serve your delicious creation over pasta, and I recommend using tagliatelle for the ultimate experience!
Tips for Perfecting Your Bolognese
- Quality Ingredients Matter: Use the best beef and tomatoes you can find.
- Patience is Key: Don’t rush the simmer. Slow cooking develops incredible flavor.
- Fresh Nutmeg: Grate it fresh for the best taste. It’s a small detail that makes a big difference!
- Don’t Skip the Rinds: They amplify the umami flavor. Trust me, they’re worth it!
- Taste as You Go: Adjust the seasoning throughout to find your perfect balance.
How to Store Leftovers
Leftover Bolognese can be a lifesaver. Once cooled, transfer it to an airtight container. It will keep in the fridge for up to four days. For longer storage, freeze it! It can last up to three months in the freezer. Just make sure to label the containers. Defrost in the fridge overnight before reheating on the stove.
Nutrition Information
Every serving of Marcella Hazan’s Bolognese is a fulfilling experience. On average, one serving contains about:
- Calories: 350
- Protein: 20g
- Carbohydrates: 15g
- Fat: 25g
- Fiber: 2g
This varies depending on what pasta you serve with and portion sizes.
How Would I Recommend Serving Marcella Hazan Bolognese?
To make the most of this delicious bolognese, here are some serving suggestions:
- Over Fresh Pasta: Tagliatelle or Pappardelle is ideal. The sauce clings beautifully to the strands.
- With Crusty Bread: Toasted garlic bread is perfect for soaking up extra sauce. It makes every bite more delightful.
- As a Lasagna Layer: Make a hearty lasagna using the Bolognese, layers of ricotta, and mozzarella. It’s a crowd-pleaser!
- Bed of Zucchini Noodles: For a low-carb option, serve the sauce over spiralized zucchini. A healthy twist!
What Alternatives Can You Use for the Ingredients If Not Available?
Sometimes, you might not have everything on hand. Here are some substitutes:
- Ground Beef: Ground turkey or lamb works well if you prefer leaner meats. They each bring a different flavor profile.
- Whole Milk: Heavy cream can be used for a richer texture, or opt for unsweetened almond milk for a dairy-free choice.
- White Wine: If you don’t have any on hand, chicken broth can replace the wine. It keeps the sauce moist but lacks the acidity.
- Carrots: Parsnips can be an excellent replacement if you want a sweeter flavor.
Marcella Hazan’s Bolognese Recipe
Equipment
- Pot, Cup
Ingredients
- 1 lb 16 oz ground beef: Preferably 80% lean/20% fat for the best flavor.
- 1 28-ounce can whole or crushed Italian plump tomatoes: This is crucial for authenticity.
- 1 cup 240 mL dry white wine: Opt for Pinot Grigio or Sauvignon Blanc.
- 1 cup 240 mL whole milk: This adds a creamy texture that rounds out the sauce.
- 1 cup 140g small-dice carrot: About 2 medium carrots will do.
- 1 cup 160g small-dice yellow onion: About half of a medium onion is perfect.
- 1 cup 120g small-dice celery: Adds depth and flavor.
- 2 tablespoons extra virgin olive oil: For sautéing.
- 2 tablespoons unsalted butter: For richness.
- 3 large garlic cloves: Finely chopped for flavor.
- 2-3 Parmigiano-Reggiano rinds: A secret ingredient that imparts umami.
- Kosher salt and freshly ground black pepper: To taste.
- ¼ teaspoon freshly grated nutmeg: A subtle warmth that complements the sauce.
- ¼ teaspoon dried red pepper flakes optional: For a hint of spice.
Instructions
Step 1: Prepare Your Ingredients
- Start by dicing your onion, celery, carrot, and garlic. Having everything ready will make the cooking process smoother. Make sure your ground beef is at room temperature for easier browning.
Step 2: Sauté the Aromatics
- In a heavy pot, heat the olive oil and butter over medium heat. Once it’s shimmering, toss in the onions, celery, and carrots. Cook until they soften and begin to caramelize, about 8-10 minutes. Then add the garlic and cook for one minute until fragrant.
Step 3: Brown the Meat
- Increase the heat to medium-high and add the ground beef. Break it up with a spatula as it cooks. You want a deep brown color here which will deepen the flavor of your sauce. Stir occasionally, allowing the meat to cook evenly.
Step 4: Add Wine and Simmer
- Once the meat is browned, pour in the wine. Let it simmer, scraping the bottom of the pot to deglaze it. This step adds even more flavor to the sauce as all those lovely browned bits are released.
Step 5: Incorporate the Tomatoes
- Now, it’s time for the tomatoes to join the party. If you’re using whole tomatoes, crush them gently with your hands as you add them. This leaves beautiful chunks in your sauce. Stir everything together.
Step 6: Season and Add Rinds
- Add the Parmigiano-Reggiano rinds, nutmeg, and season with salt and pepper. This is where the magic begins! Lower the heat and let it simmer gently for about 1.5 hours. Stir occasionally, ensuring nothing sticks to the bottom of the pot.
Step 7: Stir in the Milk
- After the sauce has simmered, stir in the milk until it’s incorporated. This step enriches the sauce, making it creamy. Let it simmer for another 30 minutes.
Step 8: Adjust Seasoning and Serve
- Taste your sauce just before serving. Adjust salt and pepper as needed. Now, you’re ready to serve your delicious creation over pasta, and I recommend using tagliatelle for the ultimate experience!
Notes
- Quality Ingredients Matter: Use the best beef and tomatoes you can find.
- Patience is Key: Don’t rush the simmer. Slow cooking develops incredible flavor.
- Fresh Nutmeg: Grate it fresh for the best taste. It’s a small detail that makes a big difference!
- Don’t Skip the Rinds: They amplify the umami flavor. Trust me, they’re worth it!
- Taste as You Go: Adjust the seasoning throughout to find your perfect balance.
Nutrition
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey will work, just choose a mix that has some fat for flavor.
2. How long can I store the sauce?
In the fridge, up to four days. In the freezer, it can last for three months.
3. Is this recipe gluten-free?
It is not by default due to the pasta. However, you can easily make it gluten-free by serving it with gluten-free pasta.
4. Can I make this sauce in advance?
Definitely! The sauce often tastes better the next day as the flavors meld.
5. How can I make it spicier?
Add more red pepper flakes to your preference, or toss in a diced pepper while sautéing the vegetables.
6. Can I add other vegetables?
Sure! Mushrooms, bell peppers, or zucchini can be fantastic additions for added nutrition.
Conclusion
Marcella Hazan’s Bolognese is more than just a recipe; it’s a tribute to authentic Italian cooking. Each step and ingredient tells a story, making each plate a piece of culinary art. With its simple yet powerful flavors, it brings comfort in every bite. So, gather your ingredients, embrace the cooking process, and indulge in the deliciousness that only a classic Bolognese can provide. Whether it’s a family dinner or a gathering with friends, this dish is sure to impress and satisfy. Happy cooking!
