Salsa Alla Bolognese

---------- Recipe via Meal-Master (tm) v8.04

Title: Salsa Alla Bolognese
Categories: New, Text, Import
Yield: 4 servings


3 TB sweet (unsalted) butter
1 sm white or yellow onion, --
: chopped fine
1 sm celery stalk, -- chopped
: fine
1/2 sm carrot, -- chopped fine
1/4 lb lean, good quality beef,
: preferably chuck, -- ground
: twi
1/4 lb lean, good quality pork,
: preferably belly, -- ground
: twi
1/4 lb lean, good quality veal, --
: ground twice
1/8 lb prosciutto crudo,
: thicksliced, -- chopped
1/2 ts salt, -- or to taste
: Freshmilled pepper to taste
1/2 c good quality, dry white
: wine
2/3 c milk
1/8 ts nutmeg, -- preferably
: freshgrated
2 1/2 c (1 28ounce can) Italian plum
: tomatoes, peeled,
: seeded and chopped, in
: puree
1/2 c cream (optional)
1 white truffle, thinly sliced
: 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 sliced
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

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

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