Dubbed as the "best in the world", an irresistibly tasty Bolognese sauce has foodies buzzing, not just for its mouth-watering flavour but also for its simplicity to make at home. Crafted by the iconic Italian-American cookbook writer, Marcella Hazan, this luscious Bolognese sauce has soared to fame, securing a spot among the New York Times' top 50 recipes of all time, with a staggering 24,000 five-star reviews. Although Marcella passed away in 2013, her culinary legacy endures, with this particular recipe hailed as 'the gold standard' by adoring fans.
Featured in her renowned "Essentials of Classic Italian Cooking" from 1992, it's a timeless, straightforward dish that prioritises high-quality, slow-cooked ingredients for an explosion of taste. It even boasts a surprise element - a splash of milk is added to soften the meat and balance the tomato acidity. This acclaimed meat sauce is known for its smooth, rich, and comforting taste that pairs perfectly with pasta.
Ingredients This celebrated meat sauce is characterised by a mellow, gentle, comfortable flavour that works so well with pasta. The ingredients you'll need to whip up some seriously good Bolognese sauce are as follows: One tablespoon of vegetable oil Three tablespoons butter plus 1 tablespoon for tossing the pasta 50g chopped onion (125ml) 60g cup chopped celery 60g cup chopped carrot 750ml good quality minced beef (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill 250ml whole .
