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Recipe: Invigorate Your Fall Senses With Fresh Pasta In Bolognese Sauce

When it comes to choosing an Italian meat sauce to top a plate of homemade pasta, nothing beats a simmering pot of Bolognese.

And nobody does it better than Italian cooking teacher and cookbook writer Marcella Hazan, who is credited with introducing Americans to the techniques of traditional Italian cooking.

"Essentials of Classic Italian Cooking," which was re-released on the cookbook's 30th anniversary in 2022, should be on every cook's bookshelf because its recipes are incredibly descriptive and no-nonsense. They're easy to follow and often require very simple ingredients.

Which brings us back to her Bolognese. This slow-cooked ragu (meat sauce) — typically made with minced meat, onions and tomatoes — has roots in the late 1800s and the city of Bologna in northern Italy. It also includes milk (added after the meat has been browned), which both tenderizes the meat and adds a rich flavor to the finished sauce.

I used equal amounts of ground pork and beef, and canned San Marzano tomatoes. Don't be intimidated by the pasta recipe; it's both easy and foolproof. But don't sweat it if you'd rather use packaged pasta.

One note: A good Bolognese sauce can't be rushed! It needs to simmer over low heat for at least 3 hours on the stove for all the wonderful flavors to meld and concentrate. If you're in a hurry, wait until you have a lazy weekend afternoon where you're stuck inside because of bad weather or watching a football game.

In Italy, Bolognese sauce is traditionally served with a flat, ribbon-like pasta like tagliatelle. I served it on slightly wider fettuccine because the cutter attachment on my pasta roller only has two settings: fettuccine or much thinner spaghetti. But honestly, the sauce is so good any pasta will do.

Marcella Hazan's Bolognese with Fresh Pasta INGREDIENTS

For Bolognese sauce:

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

3/4 pound ground beef chuck (or mix 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice

For pasta:

2 1/4 cup all-purpose flour

4 eggs

For serving

Freshly grated Parmigiano-Reggiano cheese, for the table

DIRECTIONS

Prepare sauce: Put oil, butter and chopped onion in the pot and turn the heat on medium. Cook and stir until the onion has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef and/or pork, a large pinch of salt and a few grinds of pepper. Crumble the meat with a fork, stir well and cook until it has lost its raw, red color.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.

Add wine, let it simmer until it has evaporated, then add tomatoes and stir thoroughly to coat all ingredients well. When it begins to bubble, turn the heat down so it cooks at the laziest of simmers, with just an intermittent bubble breaking the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time.

While the sauce is cooking, it may begin to dry out as the fat separates. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and add salt if needed.

While sauce is cooking, prepare pasta: Combine flour and eggs in bowl of a standing mixer fitted with a paddle attachment, and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness.

Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before using. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator.

Using a bench scraper, divide dough into 6 equal portions. Lightly dust your work area with flour.

To roll pasta dough by hand: roll one piece into a long sheet as thin as you can get it, about 1/16th of an inch thick. (Keep rest of dough covered.) Repeat with remaining dough.

To roll pasta by machine: Pat dough into a small rectangle and dust with flour. Set pasta maker to widest setting (level 1) and pass dough through the machine at this setting 3 times. Repeat three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.

To cut dough by hand: Dust the pasta sheet on both sides with flour, then use a pasta cutter or sharp knife to cut dough into 1/2 -inch strips (fettuccine) or 1-inch strips (pappardelle). Toss noodles with your hand to separate and unfold, adding more flour if it's sticking. Set aside, covered with plastic, and continue with remaining dough.

To cut dough by machine: Run the pasta sheets through the pasta cutter, then toss noodles with flour to prevent sticking. Repeat with remaining dough.

Cook the cut pasta in a pot of salted boiling water for 1 or 2 minutes. Toss sauce with cooked, drained pasta, add a tablespoon of butter if desired, and serve with freshly grated Parmesan on the side.

Serves 4.

— "Essentials of Classic Italian Cooking: 30th Anniversary Edition" by Marcella Hazan (Knopf, $40)

Originally Published: November 27, 2024 at 5:39 AM CST

The Jarred Pasta Sauce I Reach For Twice A Week Is On Sale For Black Friday

Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

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Black Friday is obviously the perfect time to save on all of the expensive items you've been eyeing, from furniture to top-brand counter appliances. But when you actually consider which product category zaps the most money from your wallet on a weekly basis, I'd venture to guess it's groceries. Personally I've been supplementing my big-ticket kitchen buys with purchases of my most essential pantry items, including the chipotle aioli sauce I put on practically everything, protein powder for post-workout smoothies, and, of course, pasta sauce.

I cook pasta at least twice a week, and I used to go through jarred sauces like it was nothing. Then I discovered Sauz jarred pasta sauce and subsequently fell in love with the brand's versatile flavors and big jars, which each last me a couple of weeks. So you can imagine my excitement when I learned that Sauz is offering 20% off sitewide for Black Friday, including its newest flavor, Cracked Pepper & Parmesan. I'm definitely stocking up — and if you cook pasta at home, you should, too.

Cracked Pepper & Parmesan (2-Pack)

Sauz

$19.99 (was $24.99)

Buy Now

Looking for more great deals? Check out our complete Black Friday & Cyber Monday sale coverage, and be sure to sign up for our Cook Shop newsletter for the latest sales and must-have kitchen finds.

What Are Sauz Jarred Pasta Sauces?

The first thing you'll notice about Sauz's sauces when they arrive is the size of the jars. Each one contains 25 ounces, which is obviously significantly more than your standard 16-ounce jar. As a result, you can use one jar for two (if not more) batches of pasta, which saves you extra grocery store runs. The other notable thing is that Sauz offers most of the classic pasta sauce flavors, but each puts a fun twist on the traditional. Summer Lemon Marinara, as you might imagine, has a citrusy kick that made it a staple in my pantry this season. My favorite is Hot Honey Marinara, which has the perfect amount of spice. I put it on everything, including fried eggs and pizza. My colleagues here at The Kitchn are also fans, so it's basically a universal favorite at this point. You can buy the different flavors separately in packs of two or four, or try all of them in a variety bundle, which I recommend. You'll also be happy to learn that each sauce is non-GMO, gluten-free, and doesn't contain any undesirable preservatives. They're all must-tries!

Sauz Original Combo Pack (4-Pack)

Sauz

$32.99 (was $40.99)

Buy Now

Why I Love Sauz Jarred Pasta Sauces

As I noted, I was already a fan of Sauz's pasta sauce lineup, particularly the Hot Honey Marinara and Creamy Calabrian Vodka. Then the brand released a new flavor that might just be its best one yet. Cracked Pepper & Parmesan is described as tasting as if "marinara and cacio e pepe had a baby," and I'd say that's pretty apt. It has the slightly acidic tang of tomatoes from the marinara, but that note is perfectly balanced by the cheesiness of the Parmesan and the black pepper. I've been cooking with this sauce nonstop; my favorite thing is to add a little bit of cream cheese to it to make it creamier and smoother. It's so good that I actually regret not making it any time I cook something else.

I'm not exaggerating when I say that Sauz's products are not only the best jarred pasta sauces I've tried, but they're also some of the best pasta sauces I've had, period. So the fact that they come in such big jars is really convenient. I highly recommend trying at least one flavor now that they're all on sale. Just keep in mind that you'll most certainly want to go back for more.

Buy: Sauz Original Combo Pack, 4 Jars, $32.79 (normally $40.99)

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Pasta Sauces – From Carbonara To Pesto – Ranked For Health

Of all the midweek dinner staples, pasta is the most reliable. Eaten once a week by most Brits (according to Pasta Evangelists), most of us have mastered throwing a quick meal together courtesy of some fusilli, a tin of tomatoes and a few garlic cloves. Or a couple of eggs, some cream and parmesan. And who can forget the mealtime hero, my friend and yours, pesto?

But not all sauces are created equal. For one thing, these recipes are a particularly British take on traditional Italian classics. We're notorious for shifting the dish to suit our needs: topping pasta with grated cheddar rather than parmesan, using bacon in a carbonara, or leaving milk out of our bolognese. An outrage to Italians, sure, but delicious.

And then, of course, there's the question of how good they are for you. We asked Nichola Ludlam-Raine, specialist registered dietitian and author of How Not To Eat Ultra-Processed, about the most popular sauces made in British homes. She not only ranked them from worst to best based on how healthy they are, but also gave us some tips on how to up their nutritional impact.

In general, she recommends that any of these sauces should be homemade – it may take a bit more time, but doing so "allows you to control the ingredients, avoiding added sugars, excess salt, and unnecessary preservatives often found in shop-bought options."

To make that easier she recommends making a big batch of tomato sauce and freezing it in portions "ready to defrost to add to chilli's, bolognese and pasta".

That said, Ludlam-Raine says, "You shouldn't be hard on yourself for buying jarred – I'm a big fan of using the odd ready-made sauce if it encourages you to cook from home rather than ordering a takeaway."

Here she ranks nine pasta sauces from worst for your health to best – starting with… cheese sauce.

9. Cheese Sauce

Oh, cheese sauce. Perhaps the most British sauce on the list (the closest Italian equivalent is salsa ai quattro fromaggi, made up of, surprisingly, four cheeses) this store-cupboard classic has a lot going for it. But not nutritionally.

"This is high in calcium but also in saturated fat," as well as missing out on essential fibres and lean proteins. If you want to make this a bit more healthy, Ludlam-Raine says, "using semi-skimmed milk and a mix of reduced-fat cheese can lighten it up. Adding puréed cauliflower is another great trick to boost fibre and nutrients".

8. Carbonara

You think of spaghetti carbonara and you think delicious, satisfying, delightful. You do not, however, think "health food".

"Traditionally made with eggs, Parmesan and pancetta, carbonara is relatively high in protein, but also rich in saturated fat," Ludlam-Raine says. It's best enjoyed as an occasional treat.

"To make it healthier, consider swapping pancetta for smoked turkey or mushrooms and using reduced-fat Parmesan."

7. Cacio e Pepe

All it takes is Parmesan, pepper, pasta and starchy pasta water, to pull this wonderfully simple sauce together. It is not, however, particularly nutrient dense.

"While indulgent, it's low in fibre and vitamins," says Ludlam-Raine. Parmesan in particular is high in protein and calcium, but also in salt and fat.

To balance this, she suggests "pairing it with a wholegrain pasta and a side of veggies and lean protein too."

6. Alla Vodka

Penne Alla Vodka is a culinary delight, but thanks to the use of cream and Parmesan it is not the healthiest of sauces. Recipes often recommend using either double cream or mascarpone, both of which are high in fat and calories.

If this is a concern for you, Ludlam-Raine says "substituting cream with low-fat crème fraîche or Greek yoghurt is a healthier alternative."

5. Bolognese/ragu

A mealtime classic, bolognese falls firmly in the middle of the list, says Ludlam-Raine, as it's "a hearty, protein-rich sauce". Everyone has their own twist on the recipe, meaning there's a lot of room for creatively making it more nutritionally rich.

Ludlam-Raine recommends "opt for lean ground meat or lentils or mixed beans for a plant-based twist. And again, adding extra veg boosts fibre and helps lower the calorie density."

4. Pesto

Pesto, when homemade, "can be packed with heart-healthy fats and antioxidants from basil, nuts and olive oil", says Ludlam-Raine, making it a relatively healthy choice for your pasta.

However, of all the sauces on this list, pesto is probably the one that is least often made from scratch. The key ingredient (pine nuts) can be expensive and the process of making it labour intensive – who can blame you for opting for ready-made?

If you are doing so, Ludlam-Raine says to watch out again for salt content, as well as what oil it's made with. "When choosing a pesto at the supermarket, look for one that lists extra-virgin olive oil as the main oil (rather than cheaper refined oils), with high-quality ingredients like fresh basil, pine nuts, Parmesan, and garlic.

"Fresher refrigerated pesto may have fewer additives and preservatives compared to shelf-stable options, but always check the label for added sugars, excess salt, or unnecessary fillers – in general, the shorter the ingredients list, the better."

You can offset some of the health impacts by again adding in green vegetables like kale or spinach ("it boosts fibre and lowers the basil requirement") she says.

3. Puttanesca

"Made with tomatoes, olives, capers, and anchovies, this sauce is a good source of healthy fats and protein," Ludlam-Raine says, ranking it third best in the list.

However, she cautions that you should "be mindful of the salt content due to the preserved ingredients." Eating too much salt (the Recommended Daily Intake is 6g a day) can increase your risk of high blood pressure, kidney problems and stroke.

2. Arrabiata

Similar to your tomato and basil, arrabiata is tomato-based, but with the added boost of chilli. "Chilli is naturally high in vitamin C and antioxidants," she says, but recommends opting for homemade over store-bought.

"Watch out for added oils in some recipes – ensure you're using high-quality oils like extra-virgin olive oil or extra-virgin rapeseed oil, which contain more nutrients and antioxidants compared to refined oils."

1. Tomato and basil

Sometimes your best bet really is the simplest. Tomato and basil, Ludlam-Raine says, is a "simple, nutrient-packed and relatively low-calorie sauce packed with vitamin C, fibre and lycopene from the tomatoes."

For a complete meal, add lean protein like chicken. If you want to up the nutritional value without compromising on flavour, she suggests adding extra vegetables, subtly: "Things like grated carrot, celery, or peppers can increase the fibre and micronutrient content."

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