Marcella Hazan’s Bolognese Recipe: The Secret Sauce Italians Swear By

Marcella Hazan’s Bolognese For many food lovers, Bolognese sauce is a staple of Italian cuisine. But not all Bolognese sauces are created equal. If there’s one version that stands above the rest, it’s the recipe by the legendary Marcella Hazan. Her simple yet extraordinary Bolognese has been praised by chefs, home cooks, and food critics worldwide. But what makes it so special? Let’s explore the magic behind Marcella Hazan’s iconic Bolognese sauce and why it remains the gold standard.

Who Was Marcella Hazan?

Marcella Hazan was an Italian-born food writer and cooking teacher who introduced traditional Italian recipes to the American audience. Known for her straightforward and no-nonsense approach to cooking, she believed in using high-quality ingredients and simple techniques to create incredible dishes. Hazan’s cookbooks, especially The Essentials of Classic Italian Cooking, have been guiding home cooks for decades.

Her Bolognese recipe, found in her 1992 book, is often hailed as one of the greatest Italian recipes of all time. Unlike many modern versions, which can be overloaded with garlic, herbs, or excessive tomatoes, Hazan’s Bolognese is a masterpiece of balance, depth, and simplicity.

The Secret Behind Marcella Hazan’s Bolognese

What sets Hazan’s Bolognese apart is her insistence on a few key techniques and ingredients. Here’s what makes her version the best:

1. The Right Ingredients

Marcella Hazan’s Bolognese consists of just a handful of ingredients, but each one plays a crucial role:

• Ground beef (not too lean, not too fatty)
• Onion
• Carrot
• Celery
• Whole milk
• White wine
• Canned tomatoes
• Butter
• Salt and pepper

There are no fancy spices, no overwhelming garlic, and no excessive tomato paste. This simplicity allows each ingredient to shine.

2. The Magic of Milk

One of the most surprising elements in Hazan’s recipe is the use of milk. Many people assume that Bolognese is just a tomato-based meat sauce, but in traditional Italian cooking, milk is often added to balance acidity and create a richer, creamier texture. It helps tenderize the meat and gives the sauce a luxurious mouthfeel.

3. Slow and Steady Cooking

Unlike many quick pasta sauces, a proper Bolognese takes time. Hazan’s recipe requires simmering the sauce for at least 3–4 hours. This slow cooking process allows the flavors to develop, creating a deeply savory and complex sauce.

4. White Wine Instead of Red

While many recipes call for red wine, Hazan preferred white wine. It provides a lighter, more delicate flavor that doesn’t overpower the other ingredients. The wine is cooked down, leaving behind just the right amount of acidity to balance the richness of the meat and milk.

How to Make Marcella Hazan’s Bolognese

If you’re ready to taste the magic of this legendary sauce, here’s a step-by-step guide to making it at home:

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (preferably 80/20 fat ratio)
• 1 cup whole milk
• 1 cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• Salt and pepper to taste

Instructions:

1. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Cook slowly until the vegetables are soft and fragrant, about 5–7 minutes.
2. Add the ground beef, breaking it up with a wooden spoon. Cook until the meat is no longer pink.
3. Pour in the milk and let it simmer until it evaporates, about 10–15 minutes. This step helps soften the meat and create a creamy base.
4. Add the white wine and allow it to cook down completely, which takes another 10–15 minutes.
5. Stir in the crushed tomatoes, reduce the heat to low, and let the sauce simmer uncovered for at least 3 hours. Stir occasionally and add a little water if needed to prevent drying out.
6. Season with salt and pepper to taste before serving.

The Best Way to Enjoy Hazan’s Bolognese

Marcella Hazan insisted that Bolognese sauce should never be served with spaghetti. Instead, she recommended pairing it with tagliatelle, a wide, flat pasta that holds onto the sauce beautifully. If you can’t find tagliatelle, pappardelle or fettuccine are great alternatives.

Another crucial tip: Don’t drown your pasta in sauce. In Italy, pasta dishes are about balance. Toss just enough sauce with the pasta so that every strand is coated but not swimming in it. Finish with a sprinkle of freshly grated Parmesan cheese for the perfect touch.

Why This Recipe Stands the Test of Time

Even decades after its publication, Marcella Hazan’s Bolognese remains one of the most beloved and respected recipes in the world. Its beauty lies in its simplicity. No unnecessary ingredients, no shortcuts—just a slow, careful process that results in an unforgettable meal.

In an age where food trends come and go, Hazan’s approach reminds us that classic recipes endure for a reason. Her Bolognese isn’t just a sauce; it’s a lesson in patience, quality, and respect for ingredients.

So the next time you’re craving a comforting, authentic Italian dish, skip the jarred sauces and give Marcella Hazan’s Bolognese a try. You might just find yourself hooked on the best Bolognese you’ve ever had.

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