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Beef Bolognese

Marcella Hazan's Bolgonese Sauce
Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine Italian
Servings 6


  • Vegetable Oil
  • 1/3 stick Good quality butter
  • 2/3 cup chopped onion
  • 1 cup Chopped Celery
  • 1 cup Chopped Carrot
  • 1 lb Ground Beef chuck
  • Sea Salt to Taste
  • Fresh Ground Black Pepper
  • 1/2 tsp Ground Nutmeg
  • 1 cup Whole Milk
  • 1 cup Dry White Wine
  • 2 cups Canned tomatoes Marzano or Italian plum, cut up or puréed with juices.
  • Parmesan Reggiano
  • 1 package Tagliatelle, Rigatoni, or a thick Fettucine pasta.


  • In a cold pot, add the oil, onion, and butter. Turn up to medium heat. Sauté the onion until translucent. Add the celery and carrots cooking and mixing thoroughly a few more minutes.
  • Add your ground chuck, some pepper, and a big pinch of salt. Brown the meat until all raw color is gone.
  • Add the milk and nutmeg simmering and stirring until milk has cooked out completely. This took around 15 minutes for me.
  • Do basically the same thing with the wine. Once the wine has evaporated completely, add your tomatoes.
  • Once the tomatoes start bubbling, turn to low heat and cook uncovered for no less than 3 hours.
  • Toss or top with your choice of lightly buttered and cooked pasta. Finish with a generous fine grating of Parmesan Reggiano. Seriously, spring for the Reggiano, it really makes a difference!
Keyword beef bolognese, beef ragu, bolognese, marcella hazan, marcella hazan bolognese