RIGATONI BOLOGNESE BY MARCELLA HAZAN

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is vegan, while pecorino is often less costly.

Chop half an onion, two stalks of celery, and two carrots.

Heat a mixture of olive oil and butter in a large pot.

Add the chopped onions, celery, and carrots to the pot and sweat them until softened.

Add 1.5 pounds of ground meat to the pot, breaking it up as it cooks.

Season the meat with salt, pepper, and a pinch of cayenne pepper.

Grate a small amount of fresh nutmeg into the pot and stir well.

Pour in about 1 cup of milk and stir continuously to prevent burning.

Once the milk has mostly evaporated, add 2 cups of chardonnay to the pot.

Open a 28-ounce can of San Marzano organic peeled tomatoes and crush them by hand before adding to the pot.

Add the crushed tomatoes and their juice to the pot, stirring to combine.

Fill the empty tomato can with water and add that to the pot as well.

Bring the mixture to a simmer and let it cook for 4 to 5 hours, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens