Marcella Hazan’s Bolognese sauce recipe is authentic as can be and is the absolute best Bolognese sauce recipe ever. It’s also easy and impressive.
Marcella Hazan, in her inimitable fashion, offers the home cook an authentic Bolognese sauce recipe, the kind an Italian grandmother would approve of, thank you very much. This is my version of her recipe, with very subtle tweaks. It takes a while to make, although most of the time the Bolognese is spent simmering, unattended, on the back burner except for occasionally making lazy eights with a wooden spoon.–David Leite
☞ READ THE ARTICLE: IN DEFENSE OF GRANDMOTHER COOKING
Marcella Hazan's Bolognese Sauce
- Quick Glance
- 20 M
- 6 H
- Makes 4 cups
IngredientsEmail Grocery List
What You Need To Know About Making The Most Classic Italian Bolognese
Following are some techniques and tricks to ensure 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.)
It’s also important to salt the meat as soon as it hits the pan. This draws out the juices and imparts flavor to the Bolognese.
Last, 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.
Recipe Testers Reviews
This is the perfect recipe 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 gives you a wonderful smell throughout your house and a nice, thick sauce for your pasta. I love that there isn’t a strong tomato taste to this sauce, unlike most commercial jar sauces. This 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.