Best 2 Pasta With Smothered Onion Sauce Marcella Hazan Recipes

Embark on a culinary journey with Marcella Hazan's Pasta with Smothered Onion Sauce, a dish that embodies simplicity and elegance. This classic Italian recipe showcases the harmonious balance of sweet onions, rich butter, and the comforting embrace of pasta. As you delve into the article, you'll discover the secrets behind Hazan's renowned onion sauce, a testament to her mastery of Italian cuisine. Along the way, you'll also encounter variations of this timeless dish, including a vegetarian rendition that celebrates the earthy flavors of mushrooms and a delightful pasta salad that brings together the vibrant flavors of fresh herbs, tomatoes, and the tangy zest of lemon. Whether you're a seasoned cook or just starting your culinary exploration, this article will guide you through the steps of creating a memorable pasta dish that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan's Tomato Sauce image

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.

Provided by The New York Times

Categories easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

MARCELLA HAZAN'S BOLOGNESE SAUCE

Marcella Hazan's Bolognese Sauce image

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." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.

Provided by The New York Times

Categories dinner, pastas, main course

Time 4h

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Number Of Ingredients 14

Ingredients

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 you can use 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
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

Steps:

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 become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef 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 the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Tips:

To get the best flavor from the onions, use yellow or white onions and cook them slowly over low heat until they are very soft and caramelized.
If you don't have any white wine, you can substitute chicken broth or water. However, the white wine will add a nice depth of flavor to the sauce.
To make sure the pasta is cooked al dente, cook it for 1-2 minutes less than the package directions indicate.
Serve the pasta with grated Parmesan cheese and chopped parsley for garnish.

Conclusion:

This pasta with smothered onion sauce is a simple but delicious dish that is perfect for a weeknight meal. The onions are caramelized until they are soft and sweet, and the white wine adds a nice depth of flavor to the sauce. The pasta is cooked al dente and tossed with the sauce, and the whole dish is finished with grated Parmesan cheese and chopped parsley. This pasta dish is sure to be a hit with your family and friends.