Bolognese Meat Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Stalk celery||1 , finely chopped|
|Pancetta||1⁄4 Pound, finely chopped|
|Ground veal||1⁄2 Pound|
|Ground pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
|Canned crushed italian-style tomatoes||28 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
Melt butter with oil in a large saucepan.
When butter foams, add onion, carrot, celery and pancet-ta.
Saute over medium heat until lightly browned.
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 through a food mill or sieve, opposite, to remove seeds.
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.