After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)

Marcella Hazan's Bolognese Sauce

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese.

Have you ever made Marcella Hazan’s bolognese sauce? It’s amazing. But it takes almost 4 hours. If you have one, two, four or nine small kids at your house like I do, this just won&#821…

Have you ever made Marcella Hazan’s bolognese sauce? It’s amazing. But it takes almost 4 hours. If you have one, two, four or nine small kids at your house like I do, this just won̵…

In case you aren't yet acquainted with Marcella Hazan's iconic three-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch tonight.

Marcella Hazan's Tomato Sauce

In case you aren't yet acquainted with Marcella Hazan's iconic three-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch to

Cook’s Illustrated’s The Science of Good Cooking, my latest library rental, is organized by concepts — 50 of them! — but none so much as #28 halted my page turning: Don’t Soak Beans—Brine ‘Em. I read on to discover that Cook’s Illustrated recommends not only soaking beans in salted water but also cooking beans in …

Marcella Hazan's White Beans with Garlic and Sage

Cook’s Illustrated’s The Science of Good Cooking, my latest library rental, is organized by concepts — 50 of them! — but none so much as halted my page turning: Don’t Soak Beans—Brine ‘Em. I read on to discover that Cook’s Illustrated recommends not o

NYT Cooking: When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her <a href="http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce">tomato sauce with butter and onion</a> was the clear favorite, this astonishingly simple roast chicken and her<a href="http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce"> Bolognese%...

Marcella Hazan’s Roast Chicken With Lemons

NYT Cooking: When Marcella Hazan died in The New York Times invited readers to share their favorite recipes from her books.

NYT Cooking: This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Marcella Hazan’s Tomato Sauce

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter

marcella hazan's white beans with garlic and sage.

Marcella Hazan's White Beans with Garlic and Sage

Make a big batch of Marcella Hazan's classic tomato sauce and get ready for a week of winning meals.

How to Make a Week of Meals with Marcella's Genius Tomato Sauce

Make a big batch of Marcella Hazan& classic tomato sauce and get ready for a week of winning meals.

A Second Marcella Hazan Tomato Sauce + Hot Italian Sausage + Gragnano Pasta = Utter Deliciousness | alexandra's kitchen

A Second Marcella Hazan Tomato Sauce + Hot Italian Sausage + Gragnano Pasta = Utter Deliciousness

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