On Mar 9, 10:18*am, sf > wrote:
> 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.

looks like what i do,except, i dont add the veal, milk or bacon. i
use ground chuck & ground pork.

harriet & critters