On Tue, 9 Mar 2010 12:43:34 -0800, "Kent" > wrote:

> Bolognese Meat Sauce, from "Essentials of Classic Italian Cooking".
> 1 Tbs olive oil
> 1/2 C. chopped onion
> 2/3 C. chopped celery
> 2/3 C. chopped carrot
> (Onion, celery, and carrot make up "sofrito". Do NOT leave any of the three
> out, even if you dislike celery or carrot. It just doesn't work.)
> 3/4 pound ground beef chuck, or any ground meat you wish, including veal,
> sausage, pork, or a mixture. Ground turkey sounds good to me. The BACON will
> dominate the turkey. I'd leave it out.
> 1 C. whole milk
> 1/8 tsp. grated nutmeg
> 1 C. dry white wine
> 1 1/2 C canned Italian plum tomatoes, cut in with their juice
>
> 1. Put oil in a pot with chopped onion, celery and carrots.. Turn heat on to
> medium. Cook until soft and onion is translucent.
> 2. Add ground meat, a large pinch of salt, and a few grindings of pepper.
> Break up the meat and stir well, cooking until the beef has lost its raw,
> red color. Don't overcook the meat.
> 3. Add the milk and let simmer gently, stirring frequently, until it has
> bubbled away completely. Yes, completely.. Add 1/8 tsp of grated nutmeg and
> stir.
> 4. Add the wine, yes white wine, and let simmer until it has evaporated.
> 5. Add tomatoes and stir thoroughly to coat all ingredients. When the
> tomatoes begin to bubble, turn heat down so that the sauce cooks at the
> laziest simmer with ocassional bubbles breaking. Cook uncovered for 3 hours
> or more, stirring from time to time. If the sauce begins to dry out and the
> fat separates from the meat, add 1/2 C of water to keep it from sticking to
> the pot. At the end, however, no water should remain and the fat must be
> separate from the sauce. Taste and correct for salt.

Thanks, Kent! I'll add that to my Bolognese recipe file. I always
thought Bolognese had a mixture of veal and pork, not beef and pork.
I wonder if the beef part is an adaptation for American tastes?


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