How To Make Marcella Hazan's Famous Bolognese Sauce | NYT Cooking
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- Опубліковано 15 лип 2020
- Get the recipe: nyti.ms/30f0OGh
Buongiorno! Follow along with our video producer Vaughn as he cooks his way through what the legendary cookbook author Marcella Hazan calls the most “perfect union in all gastronomy” - the marriage of bolognese ragù with homemade bolognese tagliatelle. Now with smellovision (2:18).
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This is the bolognese I make and have made for years based on purchasing Marcella’s book years ago. I’ve seen SO many other recipes but this one makes the most sense by adding the milk first. I finely chop the soffritto or sometimes use a food processor which does a great job too.
I made this today and it was great! Pro tip: cut the carrots finely, they don't break down on their own in the sauce.
Omg the way he scraped his knife across the board sent a shiver right down my spine. Talk about blunting your knife.
I am a simple girl - I see Vaughn I click 🤩🤩🤗
I'm a simple gay - I see Vaughn on the thumbnail - click too
Don't waste your energy, he's as gay as they come
I just made this. Following Marcella’s recipe to the letter. Well, except that I doubled it. The detail that I thought was a bit vague was how long to cook down the milk since she uses the word “completely”. So I looked at a number of posts by people saying that they were making Marcella’s Bolognese. More than a few said this step would take about an hour. Which basically means to cook down the liquid. Which I did. Then the wine...for another hour. Then finally the tomatoes for three hours. This recipe took almost 6 hours. But the payoff totally worth it. My advise. Five minutes to cook down the milk is no where near long enough an negates the it’s presence in the sauce. IMO. Buon Appetito
Actually, don’t worry about coming down the milk right away. What u want to do is add the milk as the last ingredient before u let the whole sauce simmer. Just stir it and let it sit. Also something that wasn’t in this sauce is garlic which you need!
**cooking
the whole process took me an hour and a half (final simmer 1 hour instead of 3) and it was still amazing
Your way is the best way. I've tried multiple timings. the 5-6 hour (triple reduction) version gives the most depth of flavor.
This also depends on what kind of container you use to cook the meat in. Look how much steam he has at 2:40, because he uses that 'wide' pot. Whereas in a taller and less wide pot, the evaporation would take much longer, since there is less surface area. How frequently you stir is also a significant factor.
All in all, I think we are just trying to get the ingredients of the milk and the wine in the sauce, except for the water.
If we use a wider pot, they evaporate faster, but we'll also have to check more frequently at the simmering phase to replace water. If we use a less wide pot, they evaporate slower, but we'll have to check less often at the simmering phase to replace water. I think the *total* cooking time in both cases should be the same.
I’ve been looking for bolognese sauce recipe and found this guy. I think this guy is the sweetest and has the kindest of heart.
God bless you, love your cooking .
Marcella Hazan is incomparable! You do her justice. Thank you.
I made this several times! I love it, everyone commenting about the lack of garlic basil or parsley please just trust the recipe and try it, you will fall in love!!!
exactly, i was doubtful too but it was so good with just that tiny amount of nutmeg!
All Americans know is Southern Italian cooking. This is different. Try it; you won't be disappointed.
Cutie Vaughn needs to spend more time with us
"we all need a carb or two these days" Thank you for the justification, as if I needed one.
Oh, I loved the kids and nannie. Family dishes deserve a sweet family like that❤️
Thank you Vaughn for making a video of a recipe that I have been eyeing for years. It makes the Bolognese look easy and approachable and I agree that some carbs are needed right now!
I love every single thing about this. I love the flowers in the kitchen, the fresh pasta, how your sweet family was involved. Thank you for showing us how to make this delcious recipe! ❤️🥫🍝 i will definitely be trying it!
Vaughn, you're adorable. Making me miss my son who also cooks a mean Bolognese. Found it interesting that there's no garlic, fresh or dry herbs (except nutmeg). Looks super yummy.
That’s right! I didn’t notice that. No basil or parsley?
PS - I hope you get to see your son soon! ❤️
American's use about 300% more garlic than Italians. In Italy, the use of garlic is very subtle, often using only one clove, and very often it is removed after flavoring the hot olive oil.
StevyD that’s not necessarily true. Depending on where in Italy you are and the tastes of the cooks. There is an anti garlic phase going on in Italy at the moment as they see themselves using and eating dishes made with garlic as a mark of base low class and peasant taste. Similarly the same is true in the far east where the Koreans are called garlic eaters as an insult.
The city of Bologna actually has a city mandated recipe for bolognese that doesn't even have whole tomatoes, it's just tomato paste and water. The basic idea is that to Italians Bolognese is a meat sauce with some tomato and garlic and spices would take away from the meat. Marcella's is much more of a home style version that you see in Italian homes outside of Bologna.
I use to wait on her and her husband back in the day in FL. Such a sweet lady
I love everything about this, especially Vaughn!
This is how my mom made bolognese. Vaughn, the kids, the pup, and Gramma are all adorable.
I made this during early quarantine with my new Dutch oven! Was so yummy!
Marcella Hazan’s bolognese is the best. Ever.
I love his videos and camera presence, literally a highlight of my day
Loved this wholesome and delicious video/recipe, I cannot wait to try this Vaughn! Big hugs from NYC
Can't wait for this NC heat and humidity to settle down so I can spend a day over my stove. This is will be fantastic. Thanks, Vaughn!
I hear you Ron. I couldn’t wait! I cranked the AC down to 70, put the ceiling fans on medium speed and dug in for an experience! I’m in SoFla so I figured if I waited for the random cold snap (which sounds lovely) right now I’d be waiting a long time. I made the sauce Sunday and put it in a lasagna on Monday. It was delicious if I don’t say so myself. Thanks Vaughn for a great and entertaining tutorial! Go for it Ron!!!
I remember once in my long and (not so) illustrious career in restaurants we spent a summer weekend (Friday and Saturday) in Texas without AC in the kitchen. About 120-30 on line during dinner service. Got so hot we actually tripped the fire alarm and the fire department showed up. I’ve never since felt so comforted and cooled by 90 degree heat at ten o’clock at night.
Looks absolutely yummy. Both the Bolognese and Vaughn.
Can’t wait to try this!! Looks amazing!
Amazing, will need to try this one!!
Yes, one of my fav recipes.
You did extremely well brother, even made your own pasta. Made her bolognese the other day but used pappardelle instead.
On a side note, that pasta you made and cut was too wide to be called tagliatelle. It was pappardelle which is an approved alternative pasta for this dish.
My faaaaaave
An absolute amazing bolognese.
You did such a good job on this... and the sock shot was truly refreshing. xo
Looks absolutely delish.
I love your videos! Keep them coming!
Awesome video, love the family!
Vaughan, what great camera presence you have. It makes for a great video. The Bolognese and pasta look wonderful. It's lovely to see you involving your niece and nephew. I believe getting youngsters involved at an early age teaches them life lessons they can build on. I did that with mine. Know I'm doing it with their children. Keep it up!
You are awesome, Vaughn. Great job.
Looks so yummy!!
Great job. I love how natural you look at cooking; looking like a great home cook
looks amazing!
This is delightful. Thank you sweet heart
I winced every time he scraped his knife on the cutting board 😭
Dragging your knife is a no no, this guys couldn't have apprenticed under a real chef?
Delicious! Oh, and the pasta & sauce looks tasty too. :)
Have cooked this a few times before (from Essentials of Italian Cooking) - follow the recipe exactly, and do give it at least 3 hours final simmer. It's amazing.
Thank you!
Oh my!! Grazie Mille
So glad to see Nanny!
This looks so good! I can't wait to make it. Don't they call the mirepoix in Italy soffrito?
Yes we do. But for a soffritto you need to chop those veggies about 5 times smaller than that 😋 I made tagliatelle al ragù just yesterday (cooking the ragù from 1pm to 8pm) and this morning this shows up on my youtube feed... the algorithm knows!
Everyone's suggestions are probably good, and recipes are made to tinker with, but this recipe of Marcella's should be tried at least once just as she wrote it. It's life-changing. Vaughn made this very approachable and yeah, he's cute... but really, why are you all in such a state over his knives?
I love Marcela Hazan, she's adorably strict but it's all done with a kindly twinkle in the eye. She didn't really cook before she moved to America with her husband, an academic. She found herself missing the tastes of the Italian food she had grown up with, and largely taken for granted. She wrote to her mother seeking recipes, and they turned into a passion. So she knows what it is to be a novice in the kitchen, she's always encouraging, and she definitely lets you lick the spoon. She gives the obligatory lecture on fresh pasta, of course, but you know she uses boxed most of the time, just like the rest of us. I made this Bolognese sauce last night, as it happens, or at least what it has morphed into in my head, and according to available ingredients. It sat swelterlng in a sultry oven late into the night, and when I returned to the kitchen this morning it smelled wonderful. What a fine legacy, to be memorialized and remembered in the food people make with love and care to eat at home with their families and friends. Saluti, cara Marcela. Buon appettito!
1:00 "I heard a great disturbance in the force, as if a million Nonnas cried out, "Mirepoix? That's a soffritto!""
"May la salsa be with you."
😂😂😂😂😂😂😂Disturbo nella forza😂😂❤️
Just fyi, I made this with ground turkey and it was still delicious. Thank you, Marcella.
Need me more Vaughn in my life
Ouch! I say this with love... To keep your knife sharper for a longer period of time, don't scrap the knife across the wooden board after dicing or chopping your veggies.
A bench scraper is perfect for this purpose, keeps your knife sharp, and carries more stuff to the bowl or your pot than a knife.
Kathleen you're way kinder than I am. I was more disposed to not want to believe someone's cooking abilities simply by the way they abuse their knife's cutting edge.
Eye rolling the gentle trolling. ✌️
GOOD LORD I came here to say the same thing. That scraping sound wounded my soul. How is this guy the food producer when he doesn't have basic knife skills?
That hurt to watch.
Yummmmm YESSSSSSSSS please looks soooooooo delish. Thanks for sharing this recipe. I make mine a lil diff but relatively similar. LOOOOOOOOOVE love love pasta.
More videos with Vaughn!!!
Great job !!! Ciao Bello 🇮🇹
I don’t know about the taste of the sauce yet, but this kid is delicious!! Every mother’s dream of a son. Kinda like mine💕💕
Butter is very Key in this recipe. Do not skimp on the BUTTER, and I’ll add, only use the very best ingredients, including the very Fat rich butter. ( May be just me, but I also use whole milk or 1/2 & 1/2.. I know, I know, but it’s so Good. Don’t think twice about the No garlic, herbs, etc. Trust Marcella, she knew. Thank you so very much for this beautiful video. BRAVO!
Yummy, Yummy, Yummy!
I sit here watching this while eating "Cup 'O noodles". My favorite!
Do you make the tagliatelle with eggs or without? I’m surprised you didn’t show anything about that, but the sauce recipe looks fabulous and quite easy.
Great recipe and lovely video! I usually add a tiny tiny pinch of cinnamon as secret ingredient, a clove of garlic and a bay leaf, but no nutmeg. But I will give this version a try.
Once you add all that stuff it is no longer a bolognese
@@cvaripapa if you say so
@@cvaripapathe use of a bay leaf or two Is very common in Bologna, no garlic and no butter (the milk Will be sufficient)
I’ve cooked a similar recipe, but with pancetta, veal, and pork, and added the milk/cream at the end of cooking. I’m gonna hafta make this one again soon!
Which one did you find better?
Loooove him ❤️
Made this last night except for the scallions and substituted red wine 🍷 for white. I also added sliced baby bella mushrooms since I used only ground beef 🥩. I have a package of fresh fettuccine from the supermarket to go with it.
hey Joanne, nice touch with the Bella mushrooms. Did u put them in the pan for the whole 3h?
Tamara Mattos Yes from 5:40-8:40 and I don’t like nutmeg so I didn’t use it. I did put in a bay leaf.
@@LarchmontLady thanks a lot! I hate nutmeg also lol but great tip with the bay leaf. :)
Tamara Mattos Sprinkle fresh parsley on top before serving.
Joanne O Beirne - gotta have the parsley! 😊
Waàah. So nice to see my crush Vaughn grace another nyt cooking video. More of him please!🤗🏳️🌈🇵🇭
Man that looks awesome I don’t eat meat but wow that looks good
Great. More!!
Love Grandma making an appearance. O2 and all!
That's the way to spend a sunday
thank god this video is here because the NYT website tried to extort me into subscribing halfway into the recipe so i couldn't view it anymore
Man, I wish this was around 2 weeks ago when I made it.
omg it is really good after just an hour! (left it simmering an hour instead of 3) The flavor does intensify the longer you cook it.... was really doubtful coz didn't add any herbs other than 1/8 teaspoon of ground nutmeg! used 187 ml of sauvignon blanc and 1.5 teaspoons of salt
I’m making it now to put in my lasagna. I put a little bit more meat (ground chuck and pork sausage meat) along with two tins of of tomatoes. I need more to make the lasagna moist. I can’t wait to taste it! Tell me, what does grandma say from her bed? I can’t understand her.
Surprised to see no garlic. Looks amazing, will have to try this
most actual italian (NOT italian-american) food doesn't have a ton of garlic. that's an american thing
This is the traditional Italian recipe.
Agreed, it’s on my list!!
@@LarchmontLady well i don't know if it's the traditional one because here in italy i've never seen anyone put milk in their ragù
Andrea B Interesting 🤔 Thanks for letting me know.
Your niece is adorable 🥰
YUM!
This looks like a mean ragù, and I say this as an Italian ^^
Here for this!
Hahahah.. I bet you cook as much 😊😋
Michael King wha?
@@meganmcgowan7132 lol.
I said I'd believe you could cook better.
Nieces and nephews are the best.
One thing I think is a giant leap forward on this dish is actually cooking the meat first, let it brown and build a fond, then remove the meat, and cook the vegetables and while they sweat, they’ll deglave the fond and build the flavor of the meat into the onions. Classic meat for this is actually, beef, veal, and pancetta! Let the pancetta brown first by itself before you add the others or else it won’t brown properly. Besides that, nice job!
Deglaze*
This way is the way. You can also do marscapone cheese instead of the final butter.
Oh vaughn 😍
Thanks.
I based my recipe on this one but I use red onion, fresh garlic, sometimes chicken stock, I start the meat in a cast iron to at least get some good browning which creates flavor. It will finish cooking in the sauce. And I’ll do a little fish sauce for the umami. I’ve tried red and white wine, prefer white.
Sounds like a delicious ragu, but it's not the classic Bolognese.
StevyD right
I make this bolognese exclusively. It is also in her son Giuliano Hazan’s book.
Awwww, Nannie! She’s so cute!!
Lol. I kinda felt hungry after watching it.
I bet you cook as much 😊
he is so handsome
A cutie
I'm dating myself here: anyone remember the Frugal Gourmet?
"Don't scrape the knife across the board, it dulls the knife." -Jeff Smith.
i watched all of his shows as a teen
Indeed. I'm from Tacoma. He was from Tacoma and lived three blocks from me. It no longer surprises many, but he was a minister - charged with sexually a series of male teenagers when he ran a local eatery prior to and concurrent with his TV fame.
He never went to jail, but settled several civil lawsuits to atone, as best as such settlements may manage to do, for his sexually predatory offenses, acts that ended his... uh... ministry and his TV success.
He's dead. 👍
@@wallybeep Yes, I recall hearing all about that. Very sad. He was also not respected by other chefs because he never had any classic training. I always wondered what happened to his cooking assistant, Craig Wollam (at least I think that's how you spell his name). But yeah, what you said is true. I watched his TV show as a teenage and really liked his personality...very magnetic....I have one of his cookbooks too actually.
Much better cooking than Italian pronunciation!
WINE AFICIONADO!
Does anyone have tips for cooking this on an electric stove? I cant quite comprehend how low or high of heat to set the burner when cooking down the milk and then the wine. The first couple of times I was conservative with the heat so it took forever for them to evaporate.
Gosh I missed Vaughn.
Can I use red wine
What some people don’t realize is that Bolognese is a meat sauce - not a tomato-based marinara or tomato sauce.
As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no basil, no oregano, no parsley, no bay leaves, no rosemary, no thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their nouveau bolognese recipes today.
Ingredients
• 10 ounces pancetta or unsmoked bacon (finely chopped)
• 1 medium onion (4-oz), finely chopped
• 1 large carrot (4-oz), finely chopped
• 2 celery stalks (4-oz), finely chopped
• 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
• 2 cups whole milk
• 1 cup dry white or red wine2
• 1 cup of beef broth
• 1/2 cup (8 tablespoons) of tomato paste
• 2 tablespoons of cream
• Kosher salt and freshly ground pepper
The City of Bologna commissioned the Accademia Italiana della Cucina - the Italian Academy of Cuisine - to research and certify for historical purposes the one and only authentic Bolognese recipe. With a solemn decree issued on October 17, 1982, the official recipe for classic Bolognese was notarized and deposited at the Palazzo della Mercanzia in the city of Bologna, Italy.
looks delish !! I was surprised when you added the milk .... is there a reason why ? i always added it last ....and that you used white wine instead of red ...?
The milk softens the meat. Thus it goes on early.
@@TarotPolitics Thank you , that makes sense !
World's best food.
I understand your printed recipe is available, but I can’t find it. Any suggestions? I need some guidance regarding proportions. (I’m a NYT subscriber.) Thanks.
I love him
His voice says it all
God bless Nannie :-)
I m gg to try
Great video looks lush! Knife queens - get over it 🤣