Bolognese Sauce
Marcella Hazan's milk-simmered ragù
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. Soften the onion in butter and oil, then add the carrot and celery (don't brown).
- 2. Add the meat with a little salt and cook just until it loses its raw color.
- 3. Pour in the milk and simmer until nearly gone; add the white wine and simmer down; stir in the tomatoes.
- 4. Barely simmer, uncovered, 3+ h, adding water if it dries out.
- 5. Season with salt, pepper, and a little nutmeg.
Notes
Marcella Hazan's ragù; no garlic or herbs. Traditionally served with tagliatelle.