About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

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Bolognese Meat Sauce

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This is a meat sauce unlike any other that I’ve made. It has ground beef chuck, tomatoes, milk and white wine to name a few of the ingredients. As with previous recipes, Marcella has given detailed instructions to guide you along the way. Please buy the cookbook if you have not already. It is worth every penny for this pasta section alone but the real value lies with Marcella's explanations for the cooking techniques and historical tidbits.

The sauce does require a watchful eye in the beginning of the cooking process. Then it basically takes care of itself as it simmers gently for at least 3 hours. My sauce was ready at 4 hours. Tagliatelle, a homemade pasta similar too but slightly wider than fettuccini, was recommended for this sauce. I was not in a pasta making mood so I decided to use one of the suggested dried box pasta shapes. I picked rigatoni because of my new found obsession with cylinders. The sauce is slightly sweet with a soft texture that does a good job coating the pasta.

Comments (7)

I adore this recipe! We make it often, always with homemade tagliatelle. When in Bologna, I cannot eat this often enough. It is always a big hit with our dinner guests.

It looks gorgeous Irene!

Is there a story behind that "newfound obsession with cylinders"?

I am ashamed to say that this sauce was one of my more notable failures in world Hazan. I took all day to cook it. I made the pasta. It was very disappointing. It just did not taste very good. Unfortunately for me I don't have a Nonna making me this stuff so I can get a sense of what it should taste like. A lot of people are obviously very fond if it. It may have been my meat, it may have been the heat on the stove. I don't know. But my girlfriend makes a nicer sauce, for me, using a can of soup as a base. Horrific I know.

I'll cook this again one day to try and get a better result.

Sharon:

I am totally enjoying following this blog. The recipes are amazing and you all rock!!! Thank you all for such a terrific journey. I can't wait to see what's ahead.

Gerald Gray:

I made this last week for the first time. I have discovered Marcella Hazan's book and am going nuts over the recipes. They bring me back to authentic cooking I had in Italy a few years ago and sorely miss here in the states.

Thank you for taking this journey. Indeed this Bolognese meat sauce recipe is exceptional in it's subtlety and it's depth. THe photo looks amazing.

Marcella Hazan:

While I applaud Irene for making - on her first try - what looks like a very successful ragù, I am horrified and troubled by David's post. I first set down the recipe for Bolognese meat sauce in 1973 and I hope I am not being immodest in saying that it revolutionized peoples' ideas about the Bolognese in particular and Italian cooking in general. I cannot count the number of home cooks and chefs who have been guided by this recipe, without the benefit of an Italian nonna. "A lot" would be a huge understatement. Even some writers who have been very critical of me and my work have acknowledged the appeal of my Bolognese. I cannot imagine how a very intelligent man like David could have diligently followed instructions and messed up. That his girlfriend's sauce made with a can of soup tastes nicer may be the single most jarring remark I have heard in my entire career.

Deborah, you have a wicked imagination.

Marcella, it is now I who fears that I have offended you. You should know me well enough by now to be confident that any failure in my cooking of your recipes is solely due to my amateur status in the kitchen. I have no doubt many professional and accomplished home cooks have lauded your recipe - indeed I have read their views as part of my research while the sauce was simmering.

I do try and be honest about my failures. I think many people on the internet either do not disclose them or are generally more successful in their cooking than I am. But please don't take my failures personally. If my successes did not outnumber my failures and my pleasure not overshadow my disappointments I would not be persisting with my studies!

I will return to the sauce one day.

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This page contains a single entry from the blog posted on July 5, 2010 3:40 AM.

The previous post in this blog was Carbonara Sauce.

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