I am looking at this recipe. I plan to substitute ground turkey for
the ground veal (veal is not easy to find and I'm not traveling for
it). Trader Joe's sells pancetta, so that's not an issue. Also not
sure about all those carrots. Seems like they'll make a sweet sauce
and I hate sweet tomato sauce. Any comments on the recipe in general?
Will it work basically as is or do you see something glaring that
needs to be fixed?

http://www.epicurious.com/recipes/fo...e-Sauce-107226

Bolognese Sauce
Mario Batali

Gourmet | October 2002

Makes about 8 cups

This recipe is an accompaniment for Pappardelle Bolognese .

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced
and pulsed in food processor until finely chopped
1 pound ground veal
1 pound ground pork (not lean)
1 (6-ounce) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Directions:

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart
heavy pot over moderate heat, stirring occasionally, until softened,
about 5 minutes.

Add pancetta, veal, and pork and cook over moderately high heat,
stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer,
covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and
pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling,
covered. Frozen, it keeps for 1 month.


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