Marcella Hazen's Bolognese Sauce
"My husband recently returned from a trip to London and raved about the Italian meal he had - it was Pappardelle Bolognese. I adapted this recipe to be fewer servings than the original, from the famous Italian chef, Marcella Hazen."
- Serving Size: 1 (690.9 g)
- Calories 1350.3
- Total Fat - 41.6 g
- Saturated Fat - 16.8 g
- Cholesterol - 141.6 mg
- Sodium - 367.5 mg
- Total Carbohydrate - 194.8 g
- Dietary Fiber - 28.1 g
- Sugars - 9.6 g
- Protein - 51.1 g
- Calcium - 167.9 mg
- Iron - 6.3 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Put the oil, butter and chopped onion in the pot and turn the heat to medium.
Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, pancetta, a large pinch of salt and a few grindings of pepper. Crumble the meat, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about ⅛ teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well.
When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a slow simmer.
Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
No special items needed.