Marcella Hazan’s Bolognese Sauce
This is a sure winner Bolognese sauce that comes from one of America’s best food writer’s Marcella Hazan. This is all about the beef and tomatoes coming together as one. We believe this allows our beef, from our Green Hills Farm at Malmsbury, is perfect for this dish.
Ingredients
1 tablespoon olive oil
3 tablespoons butter
150g smoky bacon
1 medium brown onion, diced
3 stalks celery, diced
2 carrots, chopped
500g minced prime Green Hills beef
Salt
Black pepper, ground fresh from the mill
250 ml whole milk
whole nutmeg, grated (about ¼ teaspoon)
250 ml dry white wine
250 ml chicken stock
400g tin Italian plum tomatoes, diced
Place the oil, butter, onion, and bacon in a large, heavy-based pot over medium heat. Cook for 5 minutes or until the onion is translucent. Add the carrot, cook for 5 minutes, add the celery, and cook for 2 minutes. Stir regularly.
Add the beef and season with salt and pepper. Crumble the beef well using a fork. Cook the beef until it loses its raw colour. Add the milk and deglaze the pan. Cook until the milk has bubbled away. Add fresh nutmeg. Stir.
Add the wine and reduce by ¾. Add the tomatoes and stock. Stir. Reduce heat to low and allow to simmer uncovered for three hours. Stir occasionally. If it becomes too dry add more stock or water.
At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and season with salt.
Serve with freshly cooked spaghetti and top with freshly grated Parmigiano - Reggiano or pecorino.
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