Recipe - Salsa Alla Bolognese

3 tablespoon Sweet (unsalted) butter
1 small White or yellow onion,;
chopped fine
1 small Celery stalk,; chopped fine
One half small Carrot,; chopped fine
One fourth pound Lean, good quality beef,
preferably chuck,; ground
twi
One fourth pound Lean, good quality pork,
preferably belly,; ground
twi
One fourth pound Lean, good quality veal,;
ground twice
1/8 pound Prosciutto crudo,
thick cut or sliced up ,; chopped
One half teaspoon Salt,; or to taste
Fresh milled pepper to taste
One half cup Good quality, dry white wine
2/3 cup Milk
1/8 teaspoon Nutmeg,; preferably
freshgrated
2 One half cup (1 28ounce can) Italian plum
tomatoes, peeled, seeded
and chopped, in puree
One half cup Cream (optional)
1 White truffle, thinly cut or sliced up
at the end; (optional)

In a large, wide Dutch oven or large, deep skillet, saute the butter,
chopped onion, celery, and carrot until they are soft but not browned. Add
the ground meats and prosciutto, turning the flame very low. It is very
important that the meat heat very gently, only enough to color it on the
outside. Not searing the meat allows it to absorb the other flavors of the
sauce, and will also make it more delicate and creamy. Break up and stir
the meat as you heat it. You should get it to a uniform pink, not brown
color. Add the salt, pepper and wine. Simmer very gently for several
minutes until the alcohol evaporates and the liquid begins to be absorbed
by the meat and vegetables. Stir in milk and nutmeg. It is important to add
the milk before adding the tomatoes for it to be absorbed directly by the
meat. Cook gently for 10 minutes. Add the tomatoes. When the sauce begins
to simmer, turn the flame down as low as you can. If your burner cannot be
regulated low enough, insert a "flame tamer." Simmer in this way, partially
covered, for about 4 hours, stirring it gently now and then. Check for
seasonings and add an additional pinch of nutmeg if necessary. If the sauce
is being used on fresh noodles (not lasagne), and you have a mind to be
extravagant, add the cream and the finely cut or sliced up truffle when it is
finished. Stir and pour over cooked fresh pasta.

Yield: Sauce for 1 pound of pasta
Recipe By :CHEF DU JOUR SHOW #DJ9212

Posted to MCRecipe Digest V1 #265

Date: Mon, 28 Oct 1996 08:56:25 0500

From: Meg Antczak meginny@node1.frontiernet.net