Pasta with Marcella Hazan’s Angus Beef Bolognese Sauce (for 2)
Marcella Hazan was an Italian cookbook author who changed the way Americans cook – the ‘Julia Child’ of Italy. Her classic Bolognese sauce calls for simmering lean ground beef (we use Angus beef) with San Marzano plum tomatoes, onions, carrots, celery, and garlic. Milk and burgundy wine are added and the vibrant sauce cooks low and slow for hours, reducing while the flavors intensify. Once the pasta is cooked and sauced, Parmesan and parsley go over the top at the finish.
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