Marcella Hazan's Bolognese Sauce
The perfect, true Bolognese sauce from the doyenne of Italian cooking herself (via the NYTimes).
I love the changing of seasons and the culinary markers for each. Spring brings asparagus and leaves of tender baby kale and fragrant mint. I made this pesto using fresh chopped asparagus spears, tender kale leaves, lime juice, garlic, pistachios, olive oil and Parmigiano Reggiano. I tossed with bucatini, which I prefer to spaghetti. Bucatini is a bit larger and has a teeny-tiny hole running through each strand, allowing pasta sauce to soak into it, giving it more flavor and sauce for every bite.
Ingredients
- 1 pound fresh tender asparagus spears, trimmed, and chopped
- 1/2 cup shelled pistachios
- 2 handles baby kale, rinsed and patted dry
- 1–2 garlic cloves
- juice of one lime
- 3/4 cup shredded Parmigiano Reggiano
- 1/2 cup olive oil
- 1 pound pound bucatini pasta
- grape or cherry tomatoes, chopped
Instructions
1. Add chopped asparagus spears and pistachios to a food processor and pulse until roughly chopped. Add kale and garlic and pulse several times. Add lime juice and 1/2 cup Parmigiano. Pulse a few times until coarse. With processor running drizzle in olive oil.
2. Scrape pesto out into a bowl. Stir in salt and black pepper to taste.
3. Cook Bucatini according to package directions and drain well. Save 1 cup of hot pasta water.
4. Toss hot pasta with a generous portion of the pesto and hot pasta water. Top with chopped tomatoes and additional Parmigiano. Store leftover pesto in a jar with a tight-fitting lid chilled for up to 2 weeks or freeze.
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