On Thu, 4 Feb 2010 01:40:22 -0800, "Kent" > wrote:

> Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking. The milk
> sounds strange at first. Once I followed this recipe I couldn't change.
> Sometimes I use a mixture of beef and veal for added richness. Always use
> white wine.
>
> Bolognese Meat Sauce
>
> If you can't be with the sauce for the 3 or 4 hours it takes to cook, you
> can turn off the heat whenever you need to leave and simply turn it back on
> when you resume your watch at the stove, as long as you finish cooking that
> same day. This sauce keeps in the refrigerator for 3 days and can be frozen,
> too.
>
> 1 tablespoons vegetable oil
> 3 tablespoons butter plus 1 tablespoon for tossing with the pasta
> 1/2 cup chopped onion
> 2/3 cup chopped celery
> 2/3 cup chopped carrot
> 3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck
> plus ¼ pound ground pork, preferably from the neck or Boston butt)
> Salt
> Freshly ground black pepper
> 1 cup whole milk
> Whole nutmeg for grating
> 1 cup dry white wine
> 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
> 1 1/4 to 1 1/2 pounds pasta
> Freshly grated parmigiano-reggiano at the table
>

Thanks for the recipe, Kent. Clipped and saved, hubby loves
Bolognese. I really wanted to make it that night, except I didn't
want to go to the store for pork (of course, no nutmeg for me). Milk
isn't a problem, but so much milk? Most, if not all of the
interesting recipes, I found that day didn't list milk. I even found
one site that basically said adding milk was blasphemy, so I added
some broth. TY again. I'll try this one soon.

--
I love cooking with wine.
Sometimes I even put it in the food.