Bolognese Meat Sauce - Ragu Alla Bolognese Recipe - Cooking Index
Bolognese Meat Sauce - Ragu Alla Bolognese Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped fine (medium) |
| 1 | Carrot - chopped fine | |
| 1 | Celery stalk - chopped fine | |
| 1/4 lb | 113g / 4oz | Pancetta - (see note below) |
| 1 1/2 lbs | 681g / 24oz | Ground veal |
| 1 | Salt and pepper to taste | |
| 1 cup | 237ml | Dry white wine |
| 1 | Crushed tomatoes - (28 oz) | |
| 1/2 cup | 118ml | Milk |
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 flavor. Fresh side pork can also be used.
Melt butter with oil in a large saucepan. When the butter foams, add onion, carrot, celery and pancetta. Sauteeover 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.
Source:
Cooking Light, July/Aug 1993, page 120
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