Bolognese meat sauce - ragu alla bolognese

Yield: 6 servings

Measure Ingredient
¼ cup Butter
2 tablespoons Olive oil
1 each Medium onion, chopped fine
1 each Carrot, chopped fine
1 each Celery stalk, chopped fine
¼ pounds Pancetta (see note below)
1½ pounds Ground veal
1 x Salt & pepper to taste
1 cup Dry white wine
1 can (28 oz) crushed tomatoes
½ 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 Emilia-Romagna, 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 Italian-style tomatoes) through food mill or sieve, to remove seeds and skin. Stir tomato pulp into veal mixture. Cover and reduce heat.

Simmer 1 to 1-½ hours or until sauce reaches a medium-thick consistency. Stir occasionally during cooking. Add Milk and cook 5 minutes longer. Makes 2-½ to 3 cups of sauce.

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