Go Back
Print
Marcella Hazan’s Bolognese Sauce…sort of
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
A delicious mushroom-laden take on traditional spaghetti bolognese.
Course: Spaghetti
Cuisine: Italian
Servings: 2 Cups
Author: Bluecayenne.com
Ingredients
  • 1 T. vegetable oil
  • 3 T. buttter plus 1 T. for tossing the pasta
  • 1/2 C. chopped onion
  • 2/3 C. chopped celery
  • 2/3 C. chopped carrot
  • 3 C. chopped chantrelle mushrooms if available. If not, substitute baby bellas or use a mixture of both
  • Salt
  • Black pepper
  • 1 C. whole milk
  • Whole nutmeg
  • 1 C. dry white wine
  • 28 oz. canned imported Italian plum tomatoes cut up, with their juice (San Marzano tomatoes, if possible)
  • Pasta
  • Freshly grated parmigiano-reggiano cheese
  • 1 t. Italian seasoning
  • 1 t. granulated garlic
  • 1 t. whole fennel seeds
Instructions
  1. Heat oil and butter in a large pan and sauté onion over medium heat until translucent. Add the chopped celery and carrot. Cook for about two minutes more, stirring to be sure vegetables are well-coated with butter.
  2. Add chopped mushrooms, a generous pinch of salt and some freshly ground pepper. Stir and sauté the mushrooms. Add the spices.
  3. Add the milk and simmer until milk is reduced by half. Add 1/8 t. freshly grated nutmeg and stir.
  4. Add the white wine and simmer until wine is reduced by half. Add tomatoes and stir. When the mixture begins to bubble, turn the heat down and let the sauce cook at a low simmer. You can add additional water to the mixture if it reduces too much. Cook for thirty minutes.
  5. Serve over pasta. Garnish with basil leaves and grated cheese.