This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
| Servings | Prep Time |
| 20 servings | 1 3/4 hours |
| Cook Time |
| 4 hours |
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This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
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Ingredients
- 2 small yellow onions finely chopped
- 4 small carrots (or 2 large) 1/4" dice
- 4 stalks celery 1/4" dice
- 4 tbsp butter
- 1/4 cup olive oil extra virgin
- 3 lb ground beef lean (90% or leaner)
- 1 tsp salt
- 3 cups white wine dry
- 2 cups milk low fat
- 1/2 tsp ground nutmeg
- 2 28oz cans whole peeled tomatoes
- 1 14oz can whole peeled tomatoes
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