Ragu Bolognese Sauce Hazan

Ragu Bolognese is one of my all time favorite ways to adorn pasta.  When I eat at a good Italian restaurant, I almost always order it.  When I travel abroad to Italy, I seek out tratorrias that have Ragu Bolognese featured on the menu.  I love this thick, rich, meaty sauce.

Now, what I’m going to tell you about the recipe I’m sharing with you today, may strike you as, shall we say, a wee bit sensational.  How many blogs have you read that claim whatever recipe they’re sharing is, “The Worlds Best,”  “The Ultimate…..,”  “Greatest Ever.”  I mean Come ON!!! But this recipe……

Ragu Bolognese Sauce Hazan

So, all that said, I don’t even want to try and assign a title to it.  You heard every expletives in the world to describe the “Best Ragu Bolognese Sauce In The World” so you probably are immune to the words.  Let me just say………Please try this recipe!  It’s so different, in my experience, from any other Ragu Bolognese Sauce I’ve ever had.  It has an unbeleivable richness, tremendous depth of flavor, and a sublime, natural sweetness to it, that is beyond amazing!

Bolognese Sauce-Marcella Hazan

The ingredients are the same as those you’d find in other Ragu Bolognese  but the quantities are slightly different from most recipes.  For instance, there’s more milk in this recipe than any other recipe I’ve ever made or had. The technique of cooking the sauce, while very simple, is a bit different.  The results………..a sauce unlike any other I’ve ever tasted.

Recipe Notes:  This recipe requires a significantly slow cooking process. As new ingredients are added, they’re simmered until they’re mostly evaporated, concentrating their essence and creating a flavor that isn’t acheived any other way.  This is the key to this amazing sauce. Time is an element that can’t be cut or rushed.  If you don’t have the time required, pick another ragu recipe. Because of this long cooking time, the sauce is best made in an enamel cast iron dutch oven. This type of cooking pot helps to diffuse the heat so the sauce won’t stick or scorch as easily.  You will still need to be on hand to stir the sauce with regularity so make the sauce on a day you can hang out!

Bolognese Sauce-Marcella Hazan

 

Source:Adapted from Essentials of Classic Italian Cooking

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