Marcella Hazans Ragu Bolognese Recipes

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MARCELLA HAZAN'S BOLOGNESE SAUCE



Marcella Hazan's Bolognese Sauce image

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.

Provided by The New York Times

Categories     dinner, pastas, main course

Time 4h

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

Steps:

  • Put the oil, butter and chopped onion in the pot and turn the heat on 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, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, 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 1/8 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 the laziest of simmers, with just an intermittent bubble breaking through to the surface. 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 1/2 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.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

BOLOGNESE MEAT SAUCE



Bolognese Meat Sauce image

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.

Provided by Marcella Hazan

Categories     Dinner     Pasta     Winter     Beef     Tomato     Milk/Cream     Wine     Peanut Free     Soy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (see prefatory note above)
Salt
Black pepper, fresh ground from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1½ cups canned imported Italian plum tomatoes, cut up, with their juice
1¼ to 1½ pounds pasta
Freshly grated Parmigiano Reggiano cheese at the table

Steps:

  • Put the oil, butter, and chopped onion in the pot, and turn the heat on 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 the vegetables to coat them well.
  • Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating-about 1 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 the laziest of simmers, with just an intermittent bubble breaking through to the surface. 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, continue the cooking, adding /2 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.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
  • Ahead-of-time note: If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.
  • Variation of Ragù with Pork: Pork is an important part of Bologna's culture, its economy, and the cuisine, and many cooks add some pork to make their ragù tastier. Use 1 part ground pork, preferably from the neck or Boston butt, to 2 parts beef, and make the meat sauce exactly as described in the basic recipe above.

MARCELLA HAZAN'S RAGU BOLOGNESE



MARCELLA HAZAN'S RAGU BOLOGNESE image

Categories     Sauce     Tomato

Yield 20

Number Of Ingredients 12

1 tablespoon vegetable oil
3 tablespoons butter
1 small onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
1/2 pound ground chuck
1/4 pound ground pork
Salt and freshly ground black pepper
1 cup milk
Grating of whole nutmeg
1 cup dry white wine
1 1/2 cups canned plum tomatoes, cut up with their juice.

Steps:

  • 1. In a large saucepan or deep skillet, heat the oil and butter over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and carrots continue to cook until vegetables begin to get tender, about 2 to 3 minutes. 2. Add the ground beef and a large pinch of salt and pepper. Break up the ground meat with a spoon or fork as you stir. Cook until all traces of pink are gone from the meat. 3. Add the milk and let it simmer gently until it has completely evaporated, stirring occasionally. Add a grating of nutmeg. 4. Add the white wine and continue to simmer until it is evaporated. Add the tomatoes and their juice, bring to a boil, then lower the heat and simmer. Cook the ragu for at least 3 hours, uncovered. The sauce is done when all the liquid has evaporated and you can see the oil separate from the sauce. 5. Check the seasoning and cool until ready to use.

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