Bolognese Meat Sauce


1/4 cup butter
2 tablespoons olive oil
1 medium onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1/4 pound pancetta
1 1/2 pounds ground veal
1 salt and pepper to taste
1 cup dry white wine
1 can crushed tomatoes, (28 oz)
1/2 cup milk


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.




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. Pancetta is widely used in Italian cooking, especially in Emilia-Romagna, and is vital to many dishes. You can substitute domestic bacon for pancetta, just blanch in boiling water for two to three minutes to reduce the smoky flavor. Fresh side pork can can also be used. You may also use ground beef in place of veal.


2.5 to 3 cups of sauce


Monday, November 30, 2009 - 1:25pm


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