Bolognese meat sauce - ragu alla bolognese
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Bolognese meat sauce - ragu alla bolognese
  Sauces    Meat  
Last updated 6/12/2012 1:09:41 AM. Recipe ID 36708. Report a problem with this recipe.
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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    Medium onion, chopped fine
      1    Carrot, chopped fine
      1    Celery stalk, chopped fine
    1/4 lb Pancetta (see note below)
  1 1/2 lb Ground veal
           Salt & pepper to taste
      1 c  Dry white wine
      1 cn (28 oz) crushed tomatoes
    1/2 c  Milk

MMMMM---------------------------------------------------------------
 
  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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Recipe ID 36708 (Apr 03, 2005)

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