I’ve only recently discovered Marcella Hazan‘s recipes but very excited to have found this incredible food writer. Some late night reading for me.
This is her recipe, I cannot take the credit. I made the directions in a way that I think and cook but the main part of the recipe is hers.
This is the most authentic meat sauce recipe I could find out there. I was delighted with the results, and my mom was too. She said it was even better than a fancy restaurant. It takes time to make, yes, but verrrry worth it!
Enjoy it, it is fabulous!
Makes about 6 servings
Make in a big pot
- 1 Tablespoon vegetable oil
- 3 Tablespoons butter
- ½ cup chopped onion (about ½ an onion)
- ⅔ cup chopped celery (about 4 stalks)
- ⅔ cup chopped carrot (about 2-3)
- ½ lb. ground beef chuck
- ¼ lb. ground pork
- 1 cup dry white wine
- 1 cup whole milk
- ⅛ teaspoon fresh nutmeg
- 1 ½ cup tomatoes in juice, chopped
- 1 ¼ – 1 ½ lbs. pasta
1. In a big pot, cook the onions in oil and butter first until they are translucent. Then, add the carrots and celery and cook a few minutes, until they sweat.
2. Add the beef and pork and break up with a wooden spoon or fork. Cook until no pink remains. Then, add the wine and let it reduce until no liquid remains.
3. Add the milk and nutmeg and let evaporate by half at least. Then, add the tomatoes. Bring it up to a boil, then lower to a lazy simmer for at least 2 hours.
4. Stir occasionally. If it starts to separate, add up to ½ water and stir in to bring it together.
5. Serve with pasta and eat. Keeps really well for a few days. It only gets better the next day!