Dubbed as the "best in the world", an irresistibly tasty Bolognese sauce has foodies buzzing, not just for its mouth-watering flavour but also for its simplicity to make at home.

Crafted by the iconic Italian-American cookbook writer, Marcella Hazan, this luscious Bolognese sauce has soared to fame, securing a spot among the New York Times' top 50 recipes of all time, with a staggering 24,000 five-star reviews.

Although Marcella passed away in 2013, her culinary legacy endures, with this particular recipe hailed as 'the gold standard' by adoring fans.

Featured in her renowned "Essentials of Classic Italian Cooking" from 1992, it's a timeless, straightforward dish that prioritises high-quality, slow-cooked ingredients for an explosion of taste.

It even boasts a surprise element - a splash of milk is added to soften the meat and balance the tomato acidity. This acclaimed meat sauce is known for its smooth, rich, and comforting taste that pairs perfectly with pasta.

Ingredients

This celebrated meat sauce is characterised by a mellow, gentle, comfortable flavour that works so well with pasta. The ingredients you'll need to whip up some seriously good Bolognese sauce are as follows:

• One tablespoon of vegetable oil
• Three tablespoons butter plus 1 tablespoon for tossing the pasta
• 50g chopped onion (125ml)
• 60g cup chopped celery
• 60g cup chopped carrot
• 750ml good quality minced beef (or you can use 1 part pork to 2 parts beef)
• Salt
• Black pepper, ground fresh from the mill
• 250ml whole milk
• Whole nutmeg
• 250ml dry white wine
• 2 cans imported Italian plum tomatoes, cut up, with their juices
• 550–675g pasta (best results, pair it with tagliatelle)
• Freshly grated parmigiano-reggiano cheese at the table

Ingredients have been converted from US to UK measurements.

Far from being a quick dinner hack, the secret behind its beloved status lies in the depth of flavour that only comes from a lengthy simmer.

Marcella Hazan's iconic Bolognese sauce recipe, also known as ragù, is a masterclass in slow cooking. By simmering the ingredients for at least three hours and ideally four to six, the flavours meld together and the tomatoes release their flavour molecules, resulting in a rich, velvety texture, reports the Mirror. 

Method

To recreate this beloved dish at home, follow these steps:

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has softened, then add the chopped celery and carrot. Cook for about two minutes.
2. Add the meat, a large pinch of salt and some pepper. Break up the meat with a fork or spoon and stir well until the beef has turned from pink to brown.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating of nutmeg.
4. Add the wine and let it simmer until it has evaporated. Then add the tomatoes and stir everything thoroughly. When the tomatoes begin to bubble, turn the heat down and cook uncovered for three hours or more, stirring occasionally. While the sauce is cooking, you might find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add a little water. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated parmesan on the side.

A classic spag' bol' is the epitome of comfort food, and this recipe has garnered a loyal following over the years. On the New York Times recipe page, pasta enthusiasts have given it a resounding five-star review.

One reviewer, Annie, raved: "Marcella was the queen of Italian Cooking, I learned to cook from her when I was a bride and there is not one of her recipes that have failed me. This one is a regular around our house; occasionally instead of ground pork I will use Italian sausage removed form its casing for added flavor"

Guyvl chimed in saying: "The BEST bolognese sauce ever. I have tried many restaurant versions and this one always beats them. Worth the time it takes to make and freezes beautifully, so make in multiple batches."

Mary shared her experience with friends, adding: "I am now sunk. EVERYONE loves this sauce. So no more quick weeknight Bolognese for us. This recipe is time-consuming but so worth it. I thought my guests were going to lick the pot clean."

Although some home cooks were initially hesitant about omitting garlic, oregano, or other traditional Italian seasonings, the majority found the finished product to be utterly delicious and well worth the wait.