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Bolognese Meat Sauce

Italian.Chef's picture
  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
  Salt 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.
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 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.

Recipe Summary

Difficulty Level: 
Side Dish

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