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Rating: 4.71 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan's family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it's also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005.

Giuliano Hazan
Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
5 hrs 45 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.

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  • Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.

  • Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.

  • Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.

Tips

Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.

Nutrition Facts

109 calories; protein 1.9g; carbohydrates 7.4g; dietary fiber 2g; sugars 4.4g; fat 5.7g; saturated fat 2g; cholesterol 7.3mg; vitamin a iu 2230.3IU; vitamin c 13.9mg; folate 15.7mcg; calcium 75.4mg; iron 0.7mg; magnesium 19mg; potassium 314.9mg; sodium 256.8mg; thiamin 0.6mg.
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Reviews (5)

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21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/08/2016
Really enjoyed this although quite time consuming. I do find it hard to believe that a half cup serving is only a little over 100 calories since 8 oz of ground sirloin is much more than that. Either way enjoyed it for dinner and have a few containers put away in the freezer for another dinner or two! Read More
Rating: 5 stars
10/30/2011
I have never made authentic bolognese sauce before and came to realize the benefit of the very long cooking time - the sauce was absolutely rich wonderful and melt-in-your-mouth goodness!!! I subsequently used this to try a new spinach lasagna and will keep making this sauce during long winter days to have on hand to use for short-prep pasta dishes. Thanks for sharing this recipe! Read More
Rating: 5 stars
10/29/2011
Wow this sauce is amazing. I never thought I'd like a sweeter tasting sauce but it's so rich I can't stop eating it! I used one red onion with the yellow and added minced garlic to the veggies. Used one pound turkey with the two pounds beef to cut some of the fat seasoned all meat with italian seasoning. I used italian stewed tomatoes instead of the plain ones and added 28oz more. It was meaty enough to go great over spaghetti squash. This recipe makes the low-carb diet seem like a cinch! Can't wait to eat it again. Read More
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Rating: 5 stars
10/30/2011
Wow. This is so good! I happened to have fresh tomatoes on hand (thank you summer) and since I had 85% lean ground beef I reduced the butter to 3T. Came out delicious and naturally sweet-tasting. Can't believe I waited this long to make this recipe but I remember reading these last year and wanting to try them all. Read More
Rating: 5 stars
10/30/2011
I have made this a couple of times. When I ate it just after making it it was good. When I ate it after thawing a batch it was fantastic. It's one of those dishes that seems to improve if you make it ahead! Read More
Rating: 2 stars
12/24/2012
Not a bad dish overall Although i havent cooked this particular recipe ive made similar dishes along the lines of these instructions. What i would reccommend is adding 2 (if not too hot) finely sliced chillies with seeds included just before carrots and celery are cooked. Then mix together with a slow cooked tomato sauce made up of 500-600ml passata with1 whole lemon squeezed in along with 1 tablespoon of sugar(sounds alot but long slow cooking will combine sweetness of sugar and freshness of lemon juice) and finally a nice handful of finely chopped basil and finely chopped oregano. Combine with shell or papadelle pasta and bake in the oven on a high heat for 15-30 mins until the sauce and pasta have combined to create a real rustic italian flavoured meal:) Pros: Good flavours Cons: Not good enough Read More
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Rating: 4 stars
01/06/2015
Not a low calorie sauce I thought it was Wonderful sauce for a cold winter day. Pros: wonderful and easy and good Cons: my fitness pal says it has 400 calories per serving Read More
Rating: 5 stars
10/30/2011
I have been making healthy bolognese sauces for years and this is by far the best one I've had in awhile. I scaled it down for 6 servings and reduced the oil and butter but it worked perfectly and tasted delicious. Thanks!! Read More
Rating: 5 stars
10/30/2011
I thought this was very good and filling. Froze wonderful as well. Read More