Marcella Hazan’s Pasta Bolognese with Angus Beef and Penne (for 1)

Italian cookbook author Marcella Hazan changed the way Americans cook – she was the ‘Julia Child’ of Italy. Her Pasta Bolognese calls for simmering lean ground beef (we use Angus beef) with San Marzano plum tomatoes, onions, carrots, celery, and garlic. Burgundy wine and milk are added and reduced down and the luxurious sauce cooks low and slow for hours, allowing the flavors to intensify. Once the pasta is cooked and sauced, mozzarella and parsley (and more sauce) go over the top. #Mangia!