Two Marcella Hazan recipes are bolognese sauce and roasted eggplant with peppers and cucumbers. Hazan was known for her Italian cooking, which included dishes such as cannellini Soup, Pasta with Abruzzi-style lamb sauce and swordfish Sicilian style.
Saute 1/2 chopped onion in 1 tablespoon oil and 3 tablespoons butter over medium heat to start the bolognese sauce. When the onion is translucent, add 2/3 cup each of chopped carrot and celery. Cook for two minutes, stirring. Add 3/4 pound of ground beef, a large pinch of salt and pepper. Cook, stirring until the meat browns.
Pour in 1 cup whole milk. Simmer, stirring frequently until the milk bubbles away. Stir in 1/8 teaspoon of nutmeg. Add 1 cup of dry white wine; simmer until it evaporates.
Add 1 1/2 cups of canned plum tomatoes in their juice, and stir to coat all ingredients. Simmer uncovered at the lowest heat for three hours, stirring occasionally. Add water as needed to keep the sauce from drying out, with no water remaining at the end so the fat separates from the sauce. Taste, and adjust the salt.
Add a tablespoon of butter before serving the sauce with pasta.
For the eggplant recipe, roast eggplant under a broiler, turning it when the side facing the heat blackens and the meat inside softens. Repeat until it is charred and soft all over. Let it cool.
Remove the skin; cut the inside into strips under one inch in width. Drain in a colander inside a bowl for 30 minutes.
Move to a bowl, and add 1/2 teaspoon garlic, 1/2 cup red bell pepper, 1/4 cup yellow bell pepper, 1/2 cup cucumber and 1 tablespoon fresh parsley. Toss with 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and black pepper. Salt to taste, and serve.