How To Make Marcella Hazan's Famous Bolognese Sauce | NYT Cooking

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine adds flavor without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is a dairy-free alternative.

fresh tagliatelle

🥗Healthier: whole wheat pasta

💰Cheaper: dry pasta

Whole wheat pasta is more nutritious and dry pasta is widely available.

Start by preparing a mirepoix of onion, celery, and carrots, ensuring uniform cuts.

Cook the onions until softened and translucent.

Add ground chuck and sausage, breaking it up with a fork.

Let the meat cook until browned, then add milk and let it simmer gently until mostly evaporated.

Add white wine and allow it to evaporate as well.

Stir in canned tomatoes using hands to break them up, and add a half cup of water if necessary to prevent drying out.

Once bubbling, reduce heat to a lazy simmer for about an hour and a half, stirring occasionally.

After simmering, add a couple tablespoons of butter to finish the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens