Bolognese Sauce

Marcella Hazan's milk-simmered ragù

Makes 1.5 quarts · 309 kcal per serving

Ingredients

• 500 g Ground Meat (50/50 pork & beef)
• 265 g Canned Tomatoes
• 175 g Milk
• 175 g White Wine
• 55 g Onion
• 35 g Carrot
• 35 g Celery
• 30 g Butter
• 10 g Olive Oil
• 7 g Salt
• 2 g Black Pepper
• 1 g Ground Nutmeg

Method

1. 1. Soften the onion in butter and oil, then add the carrot and celery (don't brown).
2. 2. Add the meat with a little salt and cook just until it loses its raw color.
3. 3. Pour in the milk and simmer until nearly gone; add the white wine and simmer down; stir in the tomatoes.
4. 4. Barely simmer, uncovered, 3+ h, adding water if it dries out.
5. 5. Season with salt, pepper, and a little nutmeg.

Notes

Marcella Hazan's ragù; no garlic or herbs. Traditionally served with tagliatelle.