Bolognese Sauce - Marcella Hazan-Inspired Meat Sauce Recipe - Rigatoni Bolognese

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 medium Onion (finely diced)
• 2 stalks Celery Stalks (finely diced)
• 2 small Carrot (finely diced)
• 1 pound Ground Beef (grass‑fed, 80% lean)
• 1 teaspoon Kosher Salt (plus more to taste)
• ½ teaspoon Freshly Ground Black Pepper (plus more to taste)
• ¼ teaspoon Cayenne Pepper (a pinch for subtle heat)
• ¼ teaspoon Nutmeg (freshly grated)
• 1 cup 2% Low‑Fat Milk (whole cup, not skim)
• 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 28‑ounce can San Marzano Plum Tomatoes (whole peeled, crushed by hand)
• 2 cups Water (use the rinsed can liquid)
• 1 pound Rigatoni Pasta (or mezze rigatoni)
• ¼ cup Parmesan Cheese (freshly grated, for serving)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Dice Aromatics

   Finely dice the onion, celery stalks, and carrots so they are uniform in size.

   Time: PT5M

2. Sweat Vegetables

   Heat olive oil and butter in the sauce pot over medium heat. Add the diced vegetables with a pinch of salt and stir until they become translucent and soft, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

3. Brown Ground Beef

   Add the grass‑fed ground beef to the pot. Break it up with the wooden spoon and cook, stirring constantly, until the meat is fully broken into crumbles, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Season the Meat

   Stir in kosher salt, freshly ground black pepper, a pinch of cayenne, and freshly grated nutmeg. Mix well.

   Time: PT1M

5. Add Milk and Reduce

   Pour in the cup of 2% milk, bring to a gentle simmer, and cook until most of the liquid has evaporated, about 5 minutes. Stir frequently to prevent scorching.

   Time: PT5M

   Temperature: medium heat

6. Add White Wine and Reduce

   Increase heat to medium‑high, add the cup of dry white wine, and simmer until the wine has reduced almost completely, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

7. Incorporate Tomatoes and Water

   Place the whole San Marzano tomatoes in a large bowl and crush them by hand into a puree. Add the crushed tomatoes and the two cups of rinsed can liquid (water) to the pot. Bring to a simmer over medium‑high heat.

   Time: PT5M

   Temperature: medium‑high heat

8. Long Low Simmer

   Reduce the heat to low so the sauce maintains a very gentle simmer. Let it cook uncovered for 4 hours 50 minutes, stirring occasionally and skimming excess fat from the surface. If the sauce becomes too thick, add splashes of water as needed.

   Time: PT4H50M

   Temperature: low heat

9. Final Seasoning

   Taste the sauce and adjust salt or pepper if needed. Remove from heat.

   Time: PT2M

10. Cook Pasta and Combine

    While the sauce is finishing, boil a large pot of salted water. Cook the rigatoni according to package directions until al dente, about 10 minutes. Drain, then toss the pasta with the Bolognese sauce in the sauce pot for 1‑2 minutes to let the flavors meld.

    Time: PT12M

    Temperature: boiling

11. Plate and Garnish

    Serve the rigatoni in bowls, top with a generous sprinkle of grated Parmesan and a touch of chopped fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g