MARCELLA HAZAN
"The QUEEN of ITALIAN HOME COOKING"
PASTA BOLOGNESE
alla MARCELLA
"There is no more perfect union in Gastronomy than the marriage of Ragu Bolognese and Bolognese Tagliatelle past."
... Marcell Hazan ...
RAGU BOLOGNESE
Recipe - Marcella Hazan
Ingredients :
- 1 tbsp vegetable oil
- 3 tbsp butter
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- ¾ lb ground beef chuck (80/20 mix for essential fat)
- 1 cup whole milk
- 1 pinch whole nutmeg
- 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 ½ cups canned imported San Marzano whole tomatoes, cut up with their juice
- Salt and freshly ground black pepper
Step-by-Step Instructions
- Sauté the Aromatics: Put the oil, butter, and chopped onion in a heavy Dutch oven over medium heat. Sauté until the onion becomes translucent. Add the celery and carrot, and cook for about 2 more minutes.
- Brown the Beef: Add the ground beef and a large pinch of salt. Break the meat up with a fork, cooking just until it loses its raw, red color. Do not let it form a hard crust.
- Incorporate the Milk: Turn down the heat slightly and add the milk. Let it simmer, stirring frequently, until the milk has completely evaporated and only the clear fat remains. Stir in a tiny pinch of nutmeg.
- Add the Wine: Pour in the wine and let it simmer until it has fully evaporated. [1, 2, 3]
- Simmer Low and Slow: Add the tomatoes and stir thoroughly. Turn the heat down to the lowest possible setting so the sauce bubbles at a lazy, infrequent murmur. Cook uncovered for 3 to 4 hours, stirring occasionally. If the sauce dries out too much, add ½ cup of water as needed.
- Finish: Taste, adjust for salt and pepper, and toss with fresh tagliatelle or fettuccine. Top with freshly grated Parmigiano-Reggiano.
Pro Tips for the Ultimate Ragù
- Why White Wine? While many modern recipes call for red wine, traditional chefs prefer dry white wine because it yields a cleaner, sweeter profile that doesn't overpower the delicate sweetness of the milk.
- The Dairy Secret: Milk is vital because the lactic acid tenderizes the meat fibers during the long cook time, shielding the beef from the harsh acidity of the tomatoes.
The RAGU BOLOGNESE COOKBOOK
The RAGU BOLOGNESE COOKBOOM
Daniel Bellino Zwicke
aka "DANNY BOLOGNESE"
After MARCELLA HAZAN - DANIEL'S is The 2nd
MOST POPULAR & RESPECTED RECIPE in AMERICA
