Bolognese Meat Sauce Ragu Alla Bolognese Recipe

• 1/4 c. butter
• 2 Tbsp. extra virgin olive oil
• 1 med onion, minced fine
• 1 x carrot, minced fine
• 1 x celery stalk, minced fine
• 1/4 lb pancetta, (see note below)
• 1 1/2 lb grnd veal
• 1 x salt and pepper to taste
• 1 c. dry white wine
• 1 can crushed tomatoes, (28 ounce)
• 1/2 c. lowfat milk

1. Pancetta is the same cut of pork as bacon.
2. It is cured with salt and is not smoked.
3. It comes rolled up like a large salami.
4. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes.
5. If available, buy a large quantity, cut into several pcs and freeze it.
6. You can substitute domestic bacon for pancetta.
7. It must be blanched in boiling water for two to three min to reduce the smoky flavour.
8. Fresh side pork can can also be used.
9. Heat butter with oil in a large saucepan.
10. When the butter foams, add in onion, carrot, celery and pancetta.
11. Sauteeover medium heat till lightly browned.
12. Add in veal.
13. Cook and stir till meat is no longer pink.
14. Season with salt and pepper.
15. Increase heat and stir in wine.
16. Cook till wine has evaporated.
17. Press tomatoes (one 28 ounce.
18. can crushed Italian-style tomatoes) through food mill or possibly sieve, to remove seeds and skin.
19. Stir tomato pulp into veal mix.
20. Cover and reduce heat.
21. Simmer 1 to 1-1/2 hrs or possibly till sauce reaches a medium-thick consistency.
22. Stir occasionally during cooking.
23. Add in Lowfat milk and cook 5 min longer.
24. Makes 2-1/2 to 3 c. of sauce.

butter, extra virgin olive oil, onion, carrot, celery stalk, pancetta, veal, salt, white wine, tomatoes, milk

Taken from cookeatshare.com/recipes/bolognese-meat-sauce-ragu-alla-bolognese-88893 (may not work)