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Marcella Hazan’s Bolognese Sauce

The New York Times
  • 240 minutes
  • Serves 2

INGREDIENTS

3/4 lb

Ground beef chuck

2/3 cup

Carrot

2/3 cup

Celery

1 1/2 cups

Imported italian plum tomatoes, canned

1/2 cup

Onion

1 1/4

lbs Pasta

1

Black pepper

1

Nutmeg, Whole

1

Salt

1 tbsp

Vegetable oil

1 tbsp

butter plus

1

Parmigiano-reggiano cheese at the table

1 cup

Whole milk

1 cup

White wine, dry