How To Make Marcella Hazan's Famous Bolognese Sauce | NYT Cooking

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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[SuperAllAboutYou]

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!!!

[truepenny]

Oh, I loved the kids and nannie. Family dishes deserve a sweet family like that❤️

[michaelnasser]

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

[MsDawn]

"we all need a carb or two these days" Thank you for the justification, as if I needed one.

[therenaissanceredneck]

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!

[rachelvasquez]

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.

[mitrildhi]

Marcella Hazan’s bolognese is the best. Ever.

[evanjohnson]

This looks so good! I can't wait to make it. Don't they call the mirepoix in Italy soffrito?

[janetp]

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.

[rebeccabrown]

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!

[bhuvidya]

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.

[bobbler]

1:00 "I heard a great disturbance in the force, as if a million Nonnas cried out, "Mirepoix? That's a soffritto!""

[MissPhyllis]

I am a simple girl - I see Vaughn I click 🤩🤩🤗

[dallasjamison]

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.

[alecmoore]

Cutie Vaughn needs to spend more time with us

[torinbrown]

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.

[Kathleen]

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.

[ronbranch]

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!

[divyadorairaj]

I winced every time he scraped his knife on the cutting board 😭

[jerrys]

Just fyi, I made this with ground turkey and it was still delicious. Thank you, Marcella.