Name: Marcella Hazan Bolognese Recipe
Prep time: 20 min
Cook time: 3 h 55 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 cup (160g) small dice yellow onion (about ½ medium yellow onion); Kosher salt (to taste); 1 cup (120g) small dice celery (about 2 large celery stalks); 1 cup (140g) small dice carrot (about 2 medium carrots); 3 large garlic cloves (finely chopped); ¼ teaspoon dried red pepper flakes (optional); 1 lb (16 oz) ground beef (preferably 80% lean/20% fat, minimum 15% fat); Freshly ground black pepper (to taste); 1 cup (240 mL) whole milk; ¼ teaspoon freshly grated nutmeg; 1 cup (240 mL) dry white wine (Pinot Grigio or Sauvignon Blanc); 1 (28-ounce) can whole or crushed Italian plum tomatoes in their juices; 2-3 Parmigiano-Reggiano rinds

Jump to Recipe· 4.1 from 1 review

If you are on a quest for the ultimate meat sauce that feels like a warm hug from an Italian nonna, look no further than the Marcella Hazan Bolognese Recipe. This timeless classic combines simple, carefully chosen ingredients that develop into a rich, tender sauce simmered to perfection. Every spoonful bursts with depths of flavor—from the sweetness of milk and aromatics to the gentle tang of wine and tomatoes. It’s a recipe that transforms everyday pantry staples into an unforgettable, comforting experience that you’ll want to share again and again.

Ingredients You’ll Need

A black cooking pot with bright red handles shows cooked ground meat mixed with small pieces of orange carrots, light green celery, and white onions scattered evenly on top. The pot sits on a white marbled surface. The mixture has a soft, slightly crumbly texture with colorful vegetable bits throughout. Photo taken with an iphone --ar 4:5 --v 7

This recipe’s beauty lies in its straightforward ingredient list. Each item is essential, contributing to the incredible balance of flavors, textures, and color that make this Bolognese so special. The simplicity is what subtly elevates it above everyday meat sauces.

Extra virgin olive oil: Adds a fruity richness and helps gently cook the vegetables.
Unsalted butter: Brings creaminess and a silky mouthfeel to the sauce.
Yellow onion: Provides natural sweetness and forms the aromatic base.
Kosher salt: Enhances all the flavors without overwhelming.
Celery: Adds subtle earthy notes and a bit of texture.
Carrot: Offers a touch of sweetness and vibrant color.
Garlic: Lends that fragrant, unmistakable Italian flair.
Dried red pepper flakes (optional): Introduces a whisper of heat to deepen the flavor profile.
Ground beef (80/20): The hearty and juicy foundation of the sauce.
Freshly ground black pepper: For a little spicy bite and aromatic lift.
Whole milk: Softens the meat and mellows the acidity of tomatoes.
Freshly grated nutmeg: Adds a warm, subtle spice that’s classic in Italian cooking.
Dry white wine: Brings acidity and complexity that makes this sauce sing.
Italian plum tomatoes: The bright, tangy heart of the sauce, fresh or canned works beautifully.
Parmigiano-Reggiano rinds: Impart a deep umami flavor and richness.

How to Make Marcella Hazan Bolognese Recipe

Step 1: Preparing the Sofrito Base

Start by gently heating your olive oil and butter in a heavy-bottomed pot over medium-low heat. Once the butter has melted, add the diced onion with a pinch of kosher salt to draw out sweetness. Sauté until the onions become soft and nearly translucent—this step takes about 5 to 7 minutes and is crucial for developing a sweet, fragrant foundation. After that, stir in the diced celery and carrots with a little extra salt; they will soften and release their flavors in about 2 to 3 minutes. Finally, add finely chopped garlic and optional red pepper flakes, cooking until fragrant, about one minute. This sofrito is the flavor sleepyhead that wakes up your sauce!

Step 2: Browning the Beef

Now it’s time to add the ground beef to the pot along with salt and freshly ground black pepper. Increase the heat to medium and break the meat apart with a fork, stirring often until it’s mostly cooked through—about 3 to 5 minutes. The goal here is not to brown deeply, but to cook the meat gently while it mingles with the saffron-rich vegetables you just prepared.

Step 3: Enriching with Milk and Nutmeg

Pour in the whole milk and lower the heat to a gentle simmer. Allow it to cook down slowly, stirring frequently, until the milk nearly evaporates—this softens the meat and gives your sauce subtle creaminess. Stir in freshly grated nutmeg for that classic hint of warmth that makes all the difference.

Step 4: Adding Wine and Tomatoes

Next, add the dry white wine to the pot and let it simmer until mostly evaporated, which takes around 3 to 5 minutes. This step brightens the sauce and adds a sophisticated tang. Now, stir in the canned plum tomatoes along with their luscious juices and tuck in those precious Parmigiano-Reggiano rinds. Bring everything to a gentle boil before immediately lowering the heat to the softest simmer. This is where the magic truly happens.

Step 5: The Long, Low Simmer

Let the sauce simmer uncovered for at least 3 to 4 hours, stirring occasionally. Keep the heat so low that only a few tiny bubbles appear on the surface; patience here yields softness and depth. If the sauce becomes too thick or starts sticking, simply add a splash of water. Taste throughout to adjust salt and pepper, and once finished, remove and discard the Parmesan rinds. As Marcella advises, you can break up the cooking time by letting the sauce rest in between or even shift to a slow cooker for effortless simmering.

How to Serve Marcella Hazan Bolognese Recipe

A beige bowl holds a single layer of rigatoni pasta coated in a thick red sauce with small pieces of ground meat and finely chopped carrots mixed in. The pasta is topped with scattered white grated cheese, adding a crumbly texture contrast. A fork rests inside the bowl on the left side, touching the pasta. The bowl sits on a white marbled surface with some scattered crumbs and droplets around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements this sauce better than freshly grated Parmigiano-Reggiano cheese sprinkled right before serving. The salty, nutty crumble melts slowly atop the warm Bolognese, adding a luscious finish that truly elevates every bite. For an extra touch, snip a few fresh basil leaves or a sprinkle of cracked black pepper to awaken the senses.

Side Dishes

This hearty sauce pairs perfectly with a plate of tender freshly cooked pasta—traditional choices like tagliatelle, pappardelle, or fettuccine to capture every luscious strand of sauce. To round out the meal, a crisp green salad with a zesty vinaigrette or a basket of crusty Italian bread for soaking up all those savory juices will complete your table beautifully.

Creative Ways to Present

If you want to get a little creative, try layering this Bolognese in a baked pasta dish or spoon it over creamy polenta for a delightful twist. It’s even fantastic served as a rich filling for stuffed vegetables like bell peppers or zucchini. No matter how you present it, the soul of the Marcella Hazan Bolognese Recipe will always shine through.

Make Ahead and Storage

Storing Leftovers

This sauce actually tastes even better the next day as the flavors have had extra time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Just make sure to cool it completely before sealing to maintain freshness and flavor intensity.

Freezing

Marcella Hazan Bolognese freezes wonderfully! Portion the sauce into freezer-safe containers or bags, leaving headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator and you’ll have a ready-made taste of Italy anytime.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking and to heat evenly. Adding a splash of water or broth will help loosen the sauce if it thickened too much during storage. Once warmed through, it’s ready to freshen up your favorite pasta or dish!

FAQs

Why does the recipe use milk in the Bolognese?

Milk tenderizes the meat and adds a subtle sweetness, balancing the acidity of the wine and tomatoes. It also helps achieve the rich, creamy texture that makes this sauce unique and comforting.

Can I use a different cut of meat in the Marcella Hazan Bolognese Recipe?

Ground beef with about 20% fat is best for flavor and texture, but you can combine it with ground veal or pork if you like. Just make sure your meat mix isn’t too lean, so the sauce stays moist and flavorful.

Is it necessary to simmer the sauce for so long?

Yes! The long, slow simmer allows the flavors to develop deeply and the meat to become meltingly tender. Rushing this process will result in a less harmonious and less tender sauce.

Can I make this sauce in advance?

Definitely! The Marcella Hazan Bolognese Recipe is excellent when made ahead because the flavors deepen after resting. It can be refrigerated or frozen and gently reheated as needed.

What pasta shapes pair best with this Bolognese?

Wider, flat noodles like tagliatelle, pappardelle, or fettuccine capture the sauce beautifully. The texture and shape help hold onto the rich meat sauce so you get maximum flavor in every bite.

Final Thoughts

Making the Marcella Hazan Bolognese Recipe is like inviting a little piece of Italy into your kitchen that day after day stays close to your heart. The thoughtful combination of humble ingredients, slow-cooked love, and patience results in a sauce that is truly unforgettable. So, gather your pots, bring out your chopping board, and let yourself fall in love with a classic that will quickly become one of your personal favorites. Buon appetito!