Recipe - Bolognese Meat Sauce - Ragu Alla Bolognese

One fourth cup Butter
2 tablespoon Olive oil
1 Medium onion, chopped fine
1 Carrot, chopped fine
1 Celery stalk, chopped fine
One fourth pound Pancetta (see note below)
1 One half pound Ground veal
Salt & pepper to taste
1 cup Dry white wine
1 cn (28 oz) crushed tomatoes
One half cup Milk



Pancetta is the same cut of pork as bacon. It is cured with salt and is
not smoked. It comes rolled up like a large salami. Widely used in Italian
cooking, especially in EmiliaRomagna, it is vital to many dishes. If
available, buy a large quantity, cut into several pieces and freeze it. You
can substitute domestic bacon for pancetta. It must be blanched in boiling
water for two to three minutes to reduce the smoky flavour. Fresh side pork
can can also be used. Melt butter with oil in a large saucepan. When the
butter foams, add onion, carrot, celery and pancetta. Saute over medium
heat until lightly browned. Add veal. Cook and stir until meat is no longer
pink. Season with salt and pepper. Increase heat and stir in wine. Cook
until wine has evaporated. Press tomatoes (one 28 oz. can crushed
Italianstyle tomatoes) through food mill or sieve, to remove seeds and
skin. Stir tomato pulp into veal mixture. Cover and reduce heat. Simmer 1
to 1One half hours or until sauce reaches a mediumthick consistency. Stir
occasionally during cooking. Add Milk and cook 5 minutes longer. Makes
2One half to 3 cups of sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini