How to Make Marcella Hazan’s Bolognese in 1 Hour
Serve over pasta with freshly grated Parmesan cheese. Tip: let the kids serve themselves to the cheese but give them a guideline, like “Grate until you count to 8” so they get excited but don’t end up with a giant mountain of cheese with a little pasta peeking out.
Ingredients
Scale
- 4 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 4 cloves garlic, minced
- ¾ pound ground beef
- 1/2 teaspoon Salt
- a few cracks of black pepper from a pepper mill
- 1 cup milk
- 1/8 teaspoon nutmeg
- 1 cup white wine
- 1 28 ounce can of crushed or diced tomatoes and their juices
- Bay leaf
Instructions
- In a large saute pan or Dutch oven, heat the butter on low. Add the onions, carrots and garlic and cook until soft, about 7-10 minutes. Add ground beef, salt and pepper. Turn heat up to medium-high and stir until meat is cooked through.
- Add milk and nutmeg, stir and bring up to a boil again for about 5 minutes until you see no more milk.
- Add white wine, stir and bring back up to a boil for about 3 minutes, until you see no more wine.
- Then add the tomatoes and bay leaf.
- Turn the heat to the lowest possible setting and simmer for 1 hour. Stir every once in a while to prevent scorching.
- Serve over pasta with freshly grated Parmesan cheese.