Bolognese sauce - Hip Hip Hazan

Bolognese sauce - Hip Hip Hazan -

This is dedicated to Bolognese sauce! the late, great Marcella Hazan, who died in September at age 89. She was seen as the Julia Child of Italian cuisine, and at a time when most Americans if "Bolognese" sauce was spaghetti with chunks of burgers there, Marcella taught us how this wonderful meat sauce could be.

One thing that always surprises people make this recipe for the first time the absence of garlic. Hazan railed against the common belief that garlic should be added to any and all Italian recipes. She once wrote, "the unbalanced use of garlic is the main cause of failure in would-be Italian," and "Garlic can be exciting when you turn it sporadically, on an impulse, but on a regular basis, it's boring. "

Do some minced garlic cloves ruin this incredibly delicious sauce? Probably not, but this is supposed be something of a tribute, I decided to stay true. Speaking of ingredients I used ground beef, but I also did this with cubed chuck roast, which works great as well.

Anyway, I really hope you give this classic bolognese a try, and if you do, and there's a little extra wine around, please raise a glass and toast the "Nonna" Italian food in America. Have fun!

Ingredients for 6 servings:

1 tablespoon of olive oil

2 tbsp butter

1 cup finely diced onion

celery 1/2 cup diced

1/2 cup small diced carrots

salt 1 1/2, or to taste

of freshly ground black pepper and cayenne pepper to taste
1/8 c ground nutmeg

1 1/2 lb. ground beef

1 1/2 cups milk

2 cups of white wine

1 can Italian San Marzano tomatoes (28 ounces) about 3 cups

2 cups of water, or as needed