There are a few Marcella Hazan Pasta Bolognese recipes out there. I tweaked a few of them to come up with this recipe, which is inspired and adapted by her. Note that this sauce will take a while to prepare. It’s mostly downtime. At first, you’re just sauteeing ingredients, stirring until they’re combined, then adding wine and milk, simmering and stirring until those have been absorbed. Once the tomatoes have been added, that’s when you let the sauce cook at the lowest heat possible, stirring every once in a while, until it’s ready. Within an hour, it comes together into a nice paste, but if you cook it another hour, nursing it with water as you go, you’ll get a sauce with a richer flavor. One of Hazan’s recipes says to cook sauce Bolognese for up to 4 hours! In the “untraditional” category, some people like to grate from Parmesan cheese over finished bowls of pasta.
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