Marcella Hazan’s Bolognese Sauce

The very best Bolognese you’ll ever taste! Marcella Hazan’s Bolognese Sauce is the gold standard of Italian comfort food—deeply savory, incredibly rich, and oh-so silky. This iconic recipe simmers ground beef and simple aromatics low and slow with milk, wine, and just enough tomato for an ultra-lush ragu that clings perfectly to pasta.

What makes this dish a must-try? It’s shockingly easy for such complex, restaurant-worthy flavor, and it fills your kitchen with the most amazing aroma. This is my go-to for big family dinners, lazy weekend cooking, or anytime you want to impress with something truly special. Try it once, and it might just become your top-secret signature sauce!

Why You'll Love This Recipe

• Incredibly rich and hearty flavor developed from hours of gentle simmering
• Authentic, no-nonsense ingredients for true Italian taste
• Foolproof, approachable steps—even for first-timers to Bolognese
• Perfect make-ahead meal: tastes even better the next day
• Versatile sauce for pasta, lasagna, or even polenta

Key Ingredients for Marcella Hazan’s Bolognese Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

This is the backbone of the sauce, providing hearty texture and essential meaty flavor. Choose ground beef with about 80/20 lean-to-fat ratio for a deeply savory result and luxurious mouthfeel. You can substitute half the beef with ground pork or even ground veal, which gives the sauce more complexity and tenderness.

Onion, Celery, and Carrot

A classic soffritto trio, these aromatics start the sauce with natural sweetness and an irresistible base. Dice them as finely as possible so they melt into the sauce. If you want a milder taste, use less carrot—or try leaving it out for a more savory profile.

Milk

Milk is Marcella's genius twist for this sauce! It gently tenderizes the meat, rounds out the acidity of wine and tomato, and adds a wonderful silkiness. Be sure to simmer the milk until it evaporates before adding wine and tomatoes. Whole milk is best, but 2 percent will work—you can even use a splash of heavy cream for extra richness.

White Wine

This brings brightness and a touch of acidity, balancing the savory flavors of the meat. Dry white wine works best, but a light red wine can be substituted for a slightly deeper flavor. Just avoid anything too sweet, as it will change the sauce’s character.

Crushed Tomatoes

A little goes a long way in Bolognese—Marcella insists on minimal tomato for a true, meat-forward sauce. Use canned imported Italian tomatoes (whole or crushed); just avoid anything heavily seasoned or with added sugar. You can substitute tomato passata or even fresh tomatoes (peeled and crushed) during peak season.

Instructions for Marcella Hazan’s Bolognese Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating the butter and olive oil together in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, celery, and carrot. Sauté, stirring frequently, until the vegetables are soft and golden—about 5 to 7 minutes. Take your time here; a gentle sweat draws out maximum flavor without browning.

Brown the Ground Beef

Crumble in the ground beef, breaking it up with a spoon. Cook gently, stirring often, until it loses its raw, red color—about 5 minutes. Don’t let it brown or crisp. Season with a big pinch of salt and freshly ground black pepper.

Add the Milk and Nutmeg

Pour in the milk and add a small pinch of freshly grated nutmeg. Let the mixture simmer gently, stirring occasionally, until the milk has evaporated—about 10 to 15 minutes. This unusual step tenderizes the meat and smooths out the sauce’s flavor.

Pour in the Wine

Add the white wine, letting it simmer until completely evaporated—about 10 minutes more. Scrape up any browned bits from the bottom of the pot, as those add incredible depth.

Stir in Tomatoes and Simmer Low and Slow

Add the crushed tomatoes and their juices. Stir well. When the sauce begins to bubble, reduce the heat to the barest simmer—just the occasional bubble. Cook, uncovered, for at least 2.5 to 3 hours, stirring occasionally and topping up with a splash of water if it looks dry. The finished sauce should be dense and almost creamy, not runny.

Taste and Adjust

Toward the end of cooking, taste and adjust with more salt and pepper if needed. Serve with pasta or store for later!

Recipe Variations

Try a Pork-and-Beef Blend

Make your ragu even richer by swapping half of the beef for ground pork or veal. This blend adds complexity and a tender bite—delicious for lasagna!

Dairy-Free Bolognese

Skip the milk and use unsweetened oat milk or plain almond milk for a dairy-light version. You’ll lose a touch of creaminess, but the sauce will still be full of savory flavor.

Add Mushrooms for Extra Umami

Finely chop and sauté a handful of mushrooms with the vegetables for an extra dose of earthiness. Cremini or portobello work best; they blend right into the sauce.

Make It Gluten-Free

Marcella’s Bolognese is naturally gluten-free—just serve it with gluten-free pasta or creamy polenta for a classic Italian meal that fits your needs.

Slow Cooker Shortcut

After browning and simmering the wine, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This is a great make-ahead option for busy days.

Serving Suggestions

This classic Bolognese is heavenly over wide, ribbon-like pasta such as tagliatelle, pappardelle, or fettuccine, with a generous shower of freshly grated Parmigiano-Reggiano. It’s also the ultimate filling for lasagna or spooned onto creamy polenta. Serve it with a crisp green salad and crusty bread to mop up every last drop!

Storage and Reheating

Store leftover Bolognese in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. Bolognese freezes beautifully: let it cool, then freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat as above.

Frequently Asked Questions About Marcella Hazan’s Bolognese Sauce (FAQ)

Q: Can I make Bolognese sauce ahead of time?
A: Absolutely! In fact, Bolognese tastes even better the next day as the flavors meld. Store in the fridge and reheat gently before serving.

Q: Which pasta is best for Bolognese sauce?
A: Traditional tagliatelle is classic, but fettuccine, pappardelle, or rigatoni all work well. The key is toothsome, broad noodles that hold onto the rich sauce.

Q: Can I use red wine instead of white?
A: Yes, you can substitute a light dry red wine, which will give a slightly deeper, richer flavor. Avoid very bold or sweet wines—they’ll overpower the sauce.

Q: Does this sauce have garlic or herbs?
A: Marcella Hazan’s classic version uses no garlic or Italian herbs, letting the simple ingredients shine. You’re welcome to add a bay leaf or pinch of thyme if you like!

Marcella Hazan’s Bolognese Sauce is the epitome of Italian comfort—a rich, slow-simmered classic that’s always worth the wait! I hope this becomes your new favorite, too. If you try it, please leave a comment or rating below—I love hearing how it turns out in your kitchen.