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In the kitchen of my New York apartment there was no one."

My mother cooked, my father cooked, both my grandmothers cooked, even the farm girls who came in to clean could cook. In Italy, I would not have wasted time thinking about it. there I was, having to feed a young, hard-working husband who could deal cheerfully with most of life's ups and downs, but not with an indifferent meal. As she recounted in the introduction to her 1997 book Marcella Cucina: Hazan had never cooked before her marriage. In 1955 she married Victor Hazan, an Italian-born, New York-raised Sephardic Jew who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. She began her career as a science teacher. She earned double undergraduate degrees in natural sciences and biology from the University of Ferrara and the University of Padua. Hazan was born in 1924 in the town of Cesenatico in Emilia-Romagna. ( August 2015) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. Then, add the milk and cook until the milk completely boils away.This section needs additional citations for verification. Add the ground beef to the mixture and salt immediately, separate with a fork, and cook until no longer raw.

Then, add the carrots and celery and cook altogether for a few minutes. Then, add the butter, oil, and onions to a medium-heat pan (I used Le Creuset) and cook the onions until translucent. The first step is to chop the carrots, celery, and onion.