Bolognese Meat Sauce - Ragu Alla Bolognese

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Title: BOLOGNESE MEAT SAUCE - RAGU ALLA BOLOGNESE
Categories: Sauces
Yield: 6 servings

1/4 c Butter
2 tb Olive oil
1 ea Medium onion, chopped fine
1 ea Carrot, chopped fine
1 ea Celery stalk, chopped fine
1/4 lb Pancetta (see note below)
1 1/2 lb Ground veal
1 x Salt & pepper to taste
1 c Dry white wine
1 cn (28 oz) crushed tomatoes
1/2 c Milk

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

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