Marcella Hazan’s Bolognese Sauce – The New York Times

After Marcella Hazan died in 2013, The Times asked readers which of her recipes had become staples in their kitchens. Most people answered with one word: “Bolognese.” The ingredients are simple, but the steps are important and time is your best friend. Don’t rush it. Add the milk and let it simmer gently until it has bubbled away, and then add a tiny grating of nutmeg. Add the wine and let it simmer until it’s evaporated, then add the tomatoes and stir thoroughly. Turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. At the end no water at all must be left and the fat must separate from the sauce. That means you’ve done it right.