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This video recipe presents a classic, Marcella Hazan-inspired Bolognese Sauce, a rich and deeply flavorful meat sauce perfect for pasta. It involves slowly simmering aromatic vegetables, ground beef, milk, white wine, and tomatoes for several hours to achieve an unbelievably tender texture and concentrated flavors.
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Sweat aromatic vegetables in olive oil and butter. → Brown ground beef with seasonings, then reduce milk and white wine. → Add crushed San Marzano tomatoes and simmer gently for 4-6 hours. → Adjust seasoning and mix with cooked pasta before serving. → Garnish with grated cheese and fresh parsley.
Sweat aromatic vegetables in olive oil and butter. → Brown ground beef with seasonings, then reduce milk and white wine. → Add crushed San Marzano tomatoes and simmer gently for 4-6 hours. → Adjust seasoning and mix with cooked pasta before serving. → Garnish with grated cheese and fresh parsley.
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Finely dice the onions, celery, and carrots for a smoother sauce texture.
Constantly stir and break up the ground beef to achieve very small crumbles, which is ideal for Bolognese.
Do not completely reduce the milk or white wine to avoid burning; leave a small amount of liquid as you transition to the next step.
The simmering process for 4-6 hours on low heat is crucial for developing deep flavors and tenderizing the meat. Stir occasionally to prevent sticking.
If the sauce becomes too thick during the long simmer, add small splashes of water to maintain consistency and allow for continued cooking.
Taste and adjust seasonings at the end, as the flavors will concentrate during simmering.
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