Marcella Hazan
Italian-American cookbook author whose Essentials of Classic Italian Cooking shaped a generation of home cooks.
Speaks to 4 threads
Cited in 5 places
- Bolognese/ Commentary
“Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter.”
Bolognese Meat Sauce — Essentials of Classic Italian Cooking / Epicurious (1992) - Bolognese/ Commentary
“Cook, uncovered, at the merest simmer for a long, long time; no less than 3 hours is necessary, more is better.”
Bolognese Meat Sauce — Essentials of Classic Italian Cooking / Epicurious (1992) - Bolognese/ Argument
“Hazan's explicit instruction (Essentials, 1992): milk before tomato. The dairy tenderises the meat and rounds out the acid. The Accademia Italiana della Cucina's registered Bologna recipe also calls for it.”
Milk: Yes or No — argued for "Always" - Bolognese/ Argument
“White wine lifts without dominating. It is what the Bolognese tradition — and Hazan's canonical recipe — specifies.”
Wine Color — argued for "White" - Bolognese/ Argument
“Hazan is unambiguous: no less than 3 hours, more is better. The meat needs time to break down and the fat needs time to render and separate.”
Long Simmer vs. Pressure — argued for "Three Hours Minimum"