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Marcella Hazan's ragu bolognese

8 years ago

I made it last weekend, following each and every instruction. It came out exactly as she said it should: no liquid and the fat separated from the meat. Best bolognese I've ever made.

The bolognese is supposed to spend 3 hours on the stove "at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time".

That's what I did, and after those 3 hours there there was still a lot of liquid, and it took me the best part of an hour to reduce it.

I think I might just as well put the pot in a very low oven for 3 hours and then do the reduction. It'll free me for 3 hours, which will be great.

Anyone here ever tried doing this?

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