TL;DR (Quick-Answer Box)
- What it is: A rich, authentic Bolognese sauce inspired by Marcella Hazan, featuring a blend of meats slowly simmered with milk, wine + San Marzano tomatoes for remarkable depth.
- Why you’ll love it: This slow-simmered sauce boasts incredible flavor and tenderness, creating a luxurious texture that’s perfect for special meals and everyday dinners.
- How to make it: Sauté vegetables, brown ground meats, simmer in milk until evaporated, then add wine + tomatoes, cooking gently for hours until velvety.
Jump To
- TL;DR (Quick-Answer Box)
- Why This Recipe Works
- Notes on Ingredients
- Shortcuts & Variations
- Visual Step-by-Step Guide: Bolognese Sauce
- Your Bolognese Sauce Questions, Answered
- Bolognese Pro Tips & Troubleshooting
- What to Serve with Bolognese Sauce
- Storage & Reheating
- More Spectacular Pasta Sauce Recipes
- Write a Review
- Recipe Testers’ Reviews
- Marcella Hazan’s Bolognese Sauce Recipe
In her first cookbook, The Classic Italian Cookbook, and later revised in her third book, Marcella Hazan offers the home cook an authentic Bolognese sauce recipe. The recipe calls for chuck and/or beef necks—the traditional kind an Italian grandmother would approve of, thank you very much.
This is my version of her recipe, with some tweaks. I’ve added veal and pork to the beef, which add a richer, more complex flavor. And I’ve doubled her recipe because we never had any leftovers to freeze!
Yes, it does take a while to make, although for most of the time the Bolognese gently simmers unattended on the back burner, except for occasionally making lazy eights with a wooden spoon.
Chow,
Featured Review
Nice rendition!!! I do 3/4 beef and 1/4 pork, but almost everything else is the same. So I made it the other day, but had some beef chuck roast. Instead of grinding it, I basically browned it and then cooked it in beef stock for a few hours (it was select grade). Then, using my Chinese cleavers, I chopped it into tiny pieces and proceeded with the recipe.
I like the texture a bit better than the ground version because it was “select”, it took the 3 hrs in the sauce to become soft and beautiful. I did use ground pork, but next time I will try to find the neck meat from both animals.
BTW, thank you for setting it straight that the fat needs to stay. As a pro chef, we know that FAT IS FLAVOR.
Philip Baldwin
Why This Recipe Works
This Bolognese works because it respects the science and the tradition. Simmering the meat in milk isn’t just old-school—it enhances tenderness by gently breaking down proteins. The calcium and mild lactic acid in milk help activate the meat’s natural enzymes, softening the texture without making it mushy. The long, slow cooking breaks down the connective tissue in the meat, while milk’s fat and proteins also add moisture and richness, both lending the ragú its signature velvety mouthfeel.
The San Marzano tomatoes cook down during the long cooking, lending balanced sweetness and acidity. That last knob of butter enriches and emulsifies the sauce. About the only concentration not going on here is yours; this is pretty much a set-it-and-forget-it sauce.
Notes on Ingredients
- Ground chuck—You can use all beef or a combination of veal and beef. The fat renders slowly during the long simmer, adding richness and preventing the meat from drying out. According to Hazan, the most desirable cut of meat is the neck portion of the chuck. You may have to put a special order for it from your butcher.
- Milk—The enzymes in milk help to soften the proteins in the meat to make it more tender. Don’t be tempted to use low-fat milk; the added fat in whole milk adds a welcome layer of richness to the sauce.
- San Marzano tomatoes—Their lower acidity and dense flesh make them ideal for long-simmering sauces like Bolognese, breaking down beautifully without adding excess water. I prefer whole tomatoes that I squeeze into the pot. It adds texture.
- White wine—Stick with a dry white here, such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they’ll change the flavor of the sauce.
- Parmesan cheese—Use the imported stuff (Parmigiano-Reggiano). It makes a world of difference. Trust me.
Shortcuts & Variations
Tomato Type
The recipe calls for San Marzano tomatoes. If unavailable, use the best-quality canned whole peeled tomatoes you can find. Avoid pre-diced tomatoes, which often have calcium chloride added to maintain their shape, preventing them from breaking down into a smooth sauce.
Meat Mix
Marcella’s original recipe calls for ground beef, and sometimes beef and veal. You can pass on the pork and veal and use just beef.
Wine Swap
A light-bodied dry red wine, such as a Sangiovese or even a lighter Pinot Noir, can be used for a richer, more robust, and slightly darker sauce. This is a common variation in some Bolognese styles.
Visual Step-by-Step Guide: Bolognese Sauce
- Heat the oil and 6 tablespoons of the butter in a large, heavy-bottom Dutch oven until the butter is melted and stops foaming.
- Add the onion and sauté until softened.
- Stir in the celery and carrot and cook for 2 minutes.
- Add the meat and season with salt. Cook, stirring occasionally, until the meat is no longer raw.
- Pour in the milk and simmer over low heat until evaporated.
- Add the nutmeg and wine and continue to simmer until the wine has evaporated.
- Stir in the crushed tomatoes and simmer gently, stirring occasionally, until the fat separates from the sauce.
- Season to taste and serve with cooked, drained pasta and freshly grated Parmigiano-Reggiano.
Want to Save This?
I'll email this to you, so you can come back to it later. Booyah!
Your Bolognese Sauce Questions, Answered
Bolognese is a traditional Italian meat sauce from Bologna—not your typical tomato-heavy spaghetti sauce. Known in Italy as ragù alla bolognese, it’s made with ground meat, soffritto (onion, carrot, celery), milk, wine, and just a touch of tomato.
What makes it unique is the long, gentle simmer. The meat softens in milk and wine before the tomatoes go in, creating a rich, velvety sauce that clings to pasta. It’s typically served with tagliatelle or layered into lasagne—not over spaghetti, despite what many of us were taught.
Traditional Italian Bolognese (ragù alla bolognese) is a rich, slow-simmered meat sauce featuring a blend of meats, a significant amount of milk, wine, and only a touch of tomato, resulting in a silky, less acidic ragù. It omits garlic and aromatic herbs like basil and oregano, and is typically served with broad, flat pastas like tagliatelle.
“American Bolognese” or “meat sauce,” on the other hand, often contains a much higher proportion of tomatoes, making it redder and more acidic. These versions frequently include garlic, basil, and oregano, and are commonly served over spaghetti—the classic American spaghetti with meat sauce.
Believe it or not, traditional Bolognese contains none of the aromatic herbs or spices that many consider necessary in all Italian dishes. You may be tempted to add them, but do your best to resist. The nutmeg is a must—don’t leave that out.
Great question! Cooking ground beef in milk is a traditional step in classic Bolognese—and there’s solid science behind it. Milk gently tenderizes the meat thanks to its calcium and mild acidity. As Harold McGee explains in On Food and Cooking, calcium can activate natural enzymes in meat that help break down proteins, softening the texture over time without making it mushy.
The milk’s fat and proteins also add moisture and richness, giving the sauce its signature velvety feel. Some cooks, including Marcella Hazan, believed that adding milk before wine and tomatoes helped “protect” the meat from acid. While that theory isn’t fully proven, the result is always the same: a rich, balanced, luxuriously tender ragù.
Bolognese Pro Tips & Troubleshooting
- For Best Flavor and Texture
Keep the sauce at the laziest simmer until the fat separates and pools on top—that’s your sign the liquids have fully evaporated and the flavors have deepened. If the sauce starts looking too dry before that happens, add a splash of hot water to keep things moving. - To Fix Sauce That’s Too Thin or Too Thick
If your sauce’s a little loose at the end, let it simmer longer, uncovered, until it tightens up. If it’s gone too far and turned thick or sticky, loosen it with a bit of warm water or beef stock until it clings nicely to your pasta. - When the Meat Feels Tough
If the meat in your ragù still has bite, it probably just needs more time. Gentle, extended simmering breaks down the connective tissue and gets you to that melt-in-your-mouth tender texture you’re after. Be patient, dear reader—it’s worth it. - Prevent Scorching
Use a heavy pot that retains heat well. I use my Le Creuset 5-quart Dutch oven. Avoid using cast iron, as the acid can interact with the metal and turn the sauce a blech color.
What to Serve with Bolognese Sauce
Marcella recommends serving her Bolognese sauce with tagliatelle, but if you prefer spaghetti Bolognese, you can do that or even layer the sauce between sheets of pasta to create a lasagne Bolognese. Round out your meal with an easy Italian salad and a loaf of crusty bread. For dessert, definitely reach for our best tiramisu recipe.
Storage & Reheating
Fridge: Let your sauce cool completely before storing it in an airtight container in the refrigerator for up to 4 days.
Freezer: Bolognese sauce can be frozen in zip-top bags or freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before using.
Reheating: To reheat your sauce, place it in a large saucepan over low heat and warm gently, stirring occasionally.
More Spectacular Pasta Sauce Recipes
Craving more pasta night magic? Try our bold and spicy marinara sauce, perfect for everything from spaghetti to meatball subs. Got a favorite meatloaf recipe? Transform leftovers into gold with this wildly clever leftover meatloaf pasta sauce—yep, really. And don’t miss this simple roasted tomato sauce, which brings deep, caramelized flavor to every bite.
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Recipe Testers’ Reviews
This is the perfect Italian Bolognese to make if you’re stuck in the house doing chores and can’t leave. A little prep work and a little stir every now and then give you a wonderful smell throughout your house and a nice, thick sauce for your pasta.
Unlike most commercial jar sauces, this sauce doesn’t have a strong tomato taste. I love that. It is pure, hearty, stick-to-your-ribs comfort food.
All you need is some warm bread, and you have a meal. The next time I make it, I’ll probably omit the oil, as I felt there was a little too much oil floating on top when it was ready to serve.
Marcella Hazan’s Bolognese Sauce
Video
Ingredients
- 2 tablespoons vegetable oil
- 8 tablespoons (4 oz) unsalted butter, divided
- 1 cup chopped onion
- 1 1/3 cups chopped celery
- 1 1/3 cups chopped carrot
- 1 pound ground chuck, (I used 1/2 pound chuck and 1/2 pound veal)
- 1/2 pound ground pork
- kosher salt and freshly ground black pepper
- 2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg, or a pinch of ground nutmeg
- 2 cups dry white wine
- 3 cups canned imported San Marzano tomatoes, (Italian plum tomatoes) with their juice
- 1 pound tagliatelle, (homemade or storebought), cooked and drained
- freshly grated Parmigiano-Reggiano cheese, at the table
Instructions
- Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in the 1 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
- Toss in the 1 1/3 cups chopped celery and 1 1/3 cups chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
☞ TESTER TIP: Make sure the soffritto (the onions, carrots, and celery) doesn't brown. That way, you get sweetness and depth without introducing bitter notes.
- Add the 1 pound ground chuck (and veal if using) and 1/2 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.
☞ TESTER TIP: If there's a lot of fat in the bottom of the pan due to the pork, you can spoon some out before adding the milk.
- Reduce the heat to low. Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, leaving just a coating of fat in the bottom of the pan, about 1 hour.
- Stir in the 1/8 teaspoon freshly grated nutmeg. Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
- Add the 3 cups canned imported San Marzano tomatoes and stir well. When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with bubbles breaking the surface every few seconds.
- Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.
- Taste a spoonful—or two—of sauce and season with salt and some good grindings of pepper to taste.
- Add the remaining 2 tablespoons butter to the cooked, hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano cheese on the side.
Notes
What You Need To Know About Making The Most Classic Italian Bolognese
- The more marbled the meat, the sweeter the ragu. (The most desirable cut of meat is the neck portion of the chuck. You may have to special order it from your butcher.)
- In Marcella’s original recipe, she calls for only ground chuck. Over the years, I’ve added veal and pork to the recipe. You can opt for a full-beef version.
- It’s important to salt the meat as soon as it hits the pan. This draws out the juices and imparts flavor to the Bolognese.
- Use a heavy pot that will retain heat. I use my Le Creuset 5-quart Dutch oven. Avoid using cast-iron, as the acid can interact with the metal and turn the sauce a blech color.
Explore More with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ha ha ha…I having a good laugh at myself
I didn’t read the entire recipe
just saw I had everything
well to my great surprise this takes hours
at the most I had was one hour
anyway…I am cooking away and fortunately
I had enough ground meat left to make burgers for tonight
and this lovely dinner tomorrow
Ain’t life grand
go with the flow
the house smells amazing
Lynda, you’ve just given me an ear-to-ear grin. What a fabulous ode to kitchen spontaneity! I adore the poetic rhythm of your comment. It reads like a diary entry from a cooking adventure gone delightfully sideways. And hey, discovering you’ve accidentally prepped two meals is the kind of happy accident we all dream of. You’re living the good life. Thanks for taking us along for the ride—and for reminding us all to go with the flow.
Hi David,
Nice rendition!!!
I do 3/4 beef and 1/4 pork, but almost everything else is the same. So I made it the other day, but had some beef chuck roast. Instead of grinding it, I basically browned it and then cooked it in beef stock for a few hours (it was select grade). Then, using my Chinese cleavers, I chopped it into tiny pieces and proceeded with the recipe. I like the texture a bit better than the ground version because it was “select”, it took the 3 hrs in the sauce to become soft and beautiful. I did use ground pork, but next time I will try to find the neck meat from both animals.
BTW, thank you for setting it straight that the fat needs to stay. As a pro chef, we know that FAT IS FLAVOR.
Philip! Your note made me grin from ear to ear. I love when fellow pros jump in with their take—and I especially love your chopped roast twist. That texture shift sounds sublime, and the low-and-slow cooking makes perfect sense for that select-grade chuck. And yes, yes, YES to keeping the fat! That’s where the magic lives, as you well know.
If you do go for neck meat next time (which I’m now tempted to try myself), please report back—I’d be fascinated to hear how it compares. Thanks for bringing your flavor and wisdom to the table, my friend!
I have a question about this part of the recipe – “just know that it’s crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.”
Are we supposed to remove the fat? Or do we leave it in there.
Aubrey, I’m so glad you caught that detail—it’s a good one. The fat separating at the end is actually a visual cue that the sauce is done simmering. You’re not meant to remove it; it’s part of what gives the sauce its richness and helps coat the pasta beautifully. That said, earlier in the recipe (after browning the meat), you can spoon out excess fat if there’s a lot in the pan—especially from the pork—but once the sauce is done? Leave the fat in. Stir it through and trust the process—Marcella knew what she was doing!
Excellent!