Marcella Hazan’s Bolognese Sauce Recipe – Authentic Italian Pasta Sauce
Marcella Hazan’s Bolognese sauce is a legendary Italian recipe known for its rich, slow‑simmered flavor. Made with ground beef, tomatoes, milk, and aromatic vegetables, this sauce delivers a silky texture and deep taste that pairs beautifully with pasta. Perfect for spaghetti, tagliatelle, or layered into lasagna, it’s a timeless dish that brings authentic Italian cooking to your kitchen.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 1 lb ground beef (not too lean)
- ½ lb ground pork (or veal)
- 1 cup whole milk
- Pinch of nutmeg
- 1 cup dry white or red wine
- 1 ½ cups canned Italian plum tomatoes (San Marzano preferred), crushed
- Salt & pepper to taste
Instructions
- Heat butter and oil in a heavy pot. Add onion, carrot, and celery. Cook slowly until softened, not browned.
- Add ground beef and pork. Break apart gently and cook until just losing raw color.
- Stir in milk. Simmer gently until absorbed. Add a pinch of nutmeg.
- Pour in wine. Simmer until evaporated.
- Add tomatoes. Stir, then reduce heat to the gentlest simmer. Cook uncovered for 3–6 hours, stirring occasionally. Add small amounts of water if needed to prevent sticking.
- Season with salt and pepper. Toss with hot tagliatelle, finish with butter and Parmigiano-Reggiano.
Notes
- Uncovered simmering is key—evaporation concentrates flavor.
- Milk first, wine second—this sequence ensures balance.
- Pasta pairing: Tagliatelle is traditional; avoid spaghetti.
- Sauce improves after resting—make ahead for deeper flavor.
- Freezes well for up to 3 months.