If there’s a better scent in the world than Marcella Hazan’s Bolognese sauce (above), I’m unaware of it.
Well, apart from fresh-baked apple pie, that is.
And wooden boats, spit-roasted lamb, fresh-cut hay and Jamaican black cake.
But Bolognese is pretty great: that milk-calmed tomato over a bass line of beef, with a whisper of nutmeg warmth and a low hum of buttery onion.
It’s just the thing for a Sunday afternoon of winter cooking, grandma-style, in advance of a family dinner.
Persons:
Marcella Hazan’s