Recipe: Ziti with bolognese sauce
This rich and meaty sauce doesn't require much work, but it does require a lot of time. Much acclaimed Italian cookbook author Marcella Hazan says the "mininum being 3 1/2 hours, but 5 hours is better.” Using a modification of Hazan's recipe for bolognese is the perfect wintry recipe for a Sunday afternoon.
Yield: 4 cups
Active Time: 30 minutes
Simmer Time: Approx. 4 hours
Cost: Approx. $11
Adapted from Marcella Hazan's "Tagliatelle alla Bolognese" (Classic Italian Cookbook 1973)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (or olive oil)
- 1/3 cup diced white onion
- 3 tablespoons diced carrots
- 3 tablespoon diced celery
- 1/4 cup diced pancetta
- 1 pound lean ground beef
- 3/4 cup dry white wine
- 1/2 cup milk
- 1/8 teaspoon grated nutmeg
- 3 cups (28- ounce can) canned Italian tomatoes, roughly chopped with their juice
- Parmigianno Reggiano
1. In a heavy-bottomed pot or Dutch oven, heat olive oil and butter, if using, over low heat. Add the onion, carrot , celery and pancetta and sauté until some of the fat is rendered from pancetta, about 8 minutes.
2. Add the ground beef, breaking it up with a fork, and a pinch of kosher salt. Cook gently just until traces of red meat are gone. Add the wine, turn the heat to high, and cook, stirring occasionally, about 13 minutes or until wine has evaporated.
3. Add the milk and nutmeg and cook until milk has evaporated, about 10 minutes.
4. Stir in the tomatoes. When bubbly, turn down heat to a minimum simmer. Cook, uncovered, 3 1/2 to 4 hours, occasionally stirring.
5. Season with freshly ground pepper and kosher salt, if needed. Serve with pasta and liberal amount of shaved Parmesan.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Feb. 28, 2010.