MARCELLA HAZAN'S BOLOGNESE SAUCE
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
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
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
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 TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
More about "marcella hazans bolognese sauce recipes"
MARCELLA HAZAN'S BOLOGNESE MEAT SAUCE - THE GUARDIAN
From theguardian.com
BOLOGNESE SAUCE - MARCELLA HAZAN-INSPIRED MEAT …
From youtube.com
MARCELLA HAZAN'S BEST RECIPES: ROAST CHICKEN, BOLOGNESE, …
From foodandwine.com
THE ‘GOLD STANDARD’ MEAT SAUCE - THE NEW YORK TIMES
From nytimes.com
MARCELLA HAZAN BOLOGNESE MEAT SAUCE RECIPE - FOOD
From foodandwine.com
4.2/5 (10)Total Time 3 hrs 20 minsAuthor Marcella Hazan
- 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 1/8 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, continue the cooking, adding 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.
CLASSIC COOKBOOKS: MARCELLA HAZAN'S HOMEMADE TAGLIATELLE WITH …
From seriouseats.com
PAPPARDELLE WITH MARCELLA HAZAN'S RAGù BOLOGNESE RECIPE — …
From cookswithoutborders.com
MARCELLA HAZAN'S BOLOGNESE - A BEAUTIFUL PLATE
From abeautifulplate.com
TOP 49 INA GARTEN BOLOGNESE RECIPE RECIPES
From hegreenroare.us.to
MARCELLA HAZANS TOMATO SAUCE WITH ONION BUTTER GENIUS RECIPES
From mebet.tecalideherrera.gob.mx
TOP 45 BOLOGNESE RECIPE NYT RECIPES - HOWARD.COOLFIRE25.COM
From howard.coolfire25.com
HOW TO MAKE MARCELLA HAZAN'S FAMOUS BOLOGNESE SAUCE | NYT …
From youtube.com
MARCELLA HAZAN'S BOLOGNESE SAUCE | DIANNA POP | COPY ME THAT
From copymethat.com
I TRIED MARCELLA HAZAN'S BOLOGNESE SAUCE | KITCHN
From thekitchn.com
MARCELLA HAZAN'S CLASSIC BOLOGNESE SAUCE - RECIPE - OH, THAT'S …
From ohthatsgood.com
TOP 46 BOLOGNESE RECIPE NYT RECIPES - HIBIKI.DIXIESEWING.COM
From hibiki.dixiesewing.com
MARCELLA HAZAN'S BOLOGNESE SAUCE | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
HOW TO MAKE MARCELLA HAZANS FAMOUS BOLOGNESE SAUCE NYT …
From mebet.tecalideherrera.gob.mx
MARCELLA HAZAN'S CLASSIC BOLOGNESE SAUCE | TABLE&SPOON
From tablenspoon.com
MARCELLA HAZAN'S BEST RECIPES - WHO IS MARCELLA HAZAN - FOOD52
From food52.com
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
TOP 49 MARCELLA HAZAN LASAGNA RECIPES
From daikawa.bluejeanblues.net
MARCELLA HAZAN'S BOLOGNESE SAUCE IS ICONIC—BUT IS IT TIME TO …
From eatingwell.com
TOP 43 INA GARTENS BOLOGNESE SAUCE RECIPE RECIPES
From barona.youramys.com
GIULIANO HAZAN'S FAVORITE PASTAS OF ALL TIME | EPICURIOUS
From epicurious.com
You'll also love