Marcella Hazan’s Bolognese sauce recipe is authentic as can be and is, according to many we’ve heard of the absolute best Bolognese sauce recipe ever. It’s also easy and impressive. Adapted from Marcella Hazan
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding.
I encourage you to make a triple batch of bolognese because it freezes well and is quite suitable for a wide pasta such as a papparadelle, crepes, risotto, or even my American twist of the sloppy Joe, using a different Marcella bolognese recipe, with pancetta, sausage, beef and pork, which is probably my favorite.
Following are some techniques and tricks to ensure the most classic Italian Bolognese: The more marbled the meat, the sweeter the ragu. (The most desirable cut of meat is the neck portion of the chuck. You may have to special order it from your butcher.) It’s important to salt the meat as soon as it hits the pan.