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Title: Bolognese Meat Sauce
Yield: 1

Ingredients

      1 tb vegetable oil
      3 tb butter
    1/2 c  chopped onion
    2/3 c  chopped celery
    2/3 c  chopped carrot
    3/4 lb ground beef chuck
      1 c  whole milk
      1    whole nutmeg
      1 c  dry white wine
  1 1/2 c  canned imported italian plum
           - tomato; es, cut up, with t
      1    ; juice
      1    salt
      1    black pepper; freshly ground
           - from
      1    ; the mill

Instructions

How to Prepare:

1. Put the oil, butter and chopped onion in the pot, and turn the heat on
to medium. Cook and stir the onion until it has become translucent, then
add the chopped celery and carrot. Cook for about 2 minutes, stirring the
vegetables to coat them well.

2. Add the ground beef, a large pinch of salt, and a few grindings of
pepper. Crumble the meat with a fork, stir well, and cook until the beef
has lost its raw, red color.

3. Add the milk and let it simmer gently, stirring frequently, until it
has bubbled away completely. Add a tiny grating- about 1/8 tsp.- of
nutmeg, and stir.

4. Add the wine, let it simmer until it has evaporated, then add the
tomatoes and stir thoroughly to coat all ingredients well. When the
tomatoes begin to bubble, turn the heat down so that the sauce cooks at
the laziest of simmers, with just an intermittent bubble breaking through
to the surface. Cook, uncovered, for three hours or more, stirring from
time to time.

5. While the sauce is cooking, you are likely to find that it begins to
dry out and the fat separates from the meat. To keep it from sticking,
continue the cooking, adding 1/2 cup of water whenever necessary. At the
end, however, no water at all must be left and the fat must separate from
the sauce. Taste and correct for salt.

Copyright credit: 1992 by Marcella Hazan c 1996 Lifetime Entertainment
Services. All rights reserved.

Formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

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